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  • Writer's pictureMary Ann

Pesto Gnocchi Salad


  • 1 Tbsp olive oil

  • 1 lb fresh green beans, cleaned and trimmed

  • 1-pint cherry tomatoes, cut in half

  • Salt

  • 1 package(16oz) potato gnocchi

  • 1/2 cup pesto

  • 8 oz fresh mozzarella pearls

  • Freshly grated Parmesan


In a skillet over medium heat, add the olive oil and green beans. Cook for 3 minutes, then toss in the tomatoes and continue to cook until the green beans are tender (but still crisp) and the tomatoes are browned on the outside. Remove from the heat.

Heat a large pot of water over high heat. When at a boil, salt the water.

Drop the gnocchi in and cook until they float to the surface (4 to 5 minutes).

Drain and add the gnocchi to the pan with the green beans and tomatoes. Stir in the pesto and mozzarella and top with grated Parmesan.


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