Pesto gnocchi with green beans and toasted pine nuts

Ingredients

For 1 serving

• Potato gnocchi200 g
• Basil pesto25 g
• Green beans150 g
• Pine nuts5 g
• Grana Padano10 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Put a pan of water on. Meanwhile wash the green beans, top and tail them and cut them into pieces about 3 cm long.
2. Toast the pine nuts in a small dry frying pan over a medium heat for 2–3 minutes, shaking it often, until golden; take them off straight away as they burn in an instant.
3. When the water boils, add salt and cook the green beans for 6 minutes, until tender but still crisp.
4. Drop the gnocchi into the same water and cook until they float to the surface, about 2 minutes. Meanwhile loosen the Genoese pesto in a bowl with a couple of spoonfuls of cooking water.
5. Lift out the gnocchi and beans with a slotted spoon, put them in the bowl and toss gently with the pesto; finish with the toasted pine nuts and grated Grana Padano.