Gnocchi with beans and tomatoes

Golden pan-fried gnocchi, green beans and softened cherry tomatoes make an easy dinner. Cook the frozen beans according to the packet while the gnocchi brown in the pan, then bring everything together.

For two servings, use 400 g chilled gnocchi, 150 g frozen green beans and about 225 g cherry tomatoes. Depending on their size, this is roughly 10–15 tomatoes. Butter and olive oil help brown the gnocchi, while salt, pepper, nutmeg and basil finish the dish.

There is no need to boil the gnocchi first if you choose a product suitable for pan-frying straight from the packet. Cook over medium heat, turning regularly, until golden. Add the tomatoes later so the gnocchi can brown first. Cook the frozen green beans separately according to the packet instructions until fully cooked, drain and fold them in near the end. A brief blanch is not a substitute for cooking them fully.

For more ideas, browse my other gnocchi recipes. This green bean and tomato version is vegetarian. To make it vegan, replace the butter and choose gnocchi without egg or milk; substitutions change

Easy recipe

Gnocchi with Beans and Tomatoes

Golden pan-fried gnocchi, green beans and softened cherry tomatoes make an easy dinner.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 400 ggnocchi, chilled, suitable for pan-frying without pre-boiling
• 150 gfrozen green beans, cook fully according to packet instructions
• 225 gcherry tomatoes, about 10–15, depending on size
• 5 gbutter
• 1 tbspolive oil
• salt, pepper, nutmeg
• fresh basil

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Instructions

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1. Bring water for the frozen green beans to the boil. Cook the beans according to the packet instructions until fully cooked, then drain. Do not replace the full cooking time with a brief blanch.
2. Meanwhile, heat the butter and olive oil in a deep pan over medium heat. Add the chilled gnocchi suitable for direct pan-frying and cook for about 15 minutes, turning regularly, until golden and cooked through. Follow the product instructions if they differ. After about 10 minutes, add the whole cherry tomatoes and let them soften.
3. Add the drained, fully cooked beans to the pan and heat through. Season with salt, pepper and nutmeg. Finely chop the basil and fold it in just before serving.

Nutrition per serving

Calories

396 kcal

Protein

8 g

Carbohydrates

63.6 g

Sugar

11.4 g

Fat

11.9 g

Saturated fat

2.5 g

Fibre

3.4 g

Salt

2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace