PESTO GNOCCHI RECIPE AND MUKBANG!

pine nuts

🥗Healthier: pumpkin seeds

💰Cheaper: walnuts

Pumpkin seeds add a similar texture and flavor while being lower in calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a lower-calorie alternative, while grana padano is a more budget-friendly cheese.

Prepare the green beans by chopping them and cutting the zucchini into ribbons.

Transfer the zucchini ribbons to a medium bowl and add the juice from half a lemon and a pinch of salt, along with red pepper flakes to taste. Toss to combine.

In a large nonstick skillet over medium to high heat, add a lot of olive oil.

Once hot, add the cut green beans and cook until browned in places, about 3-4 minutes.

Add 1/4 cup of water to the green beans and continue to cook until crisp-tender, about 2-3 minutes.

In a large pot, boil water and add the gnocchi, cooking until they float, about 3-5 minutes. Drain the gnocchi and shake off excess water.

Return the skillet with the green beans to heat, adding a little more olive oil if needed.

Add the drained gnocchi to the skillet and cook for 3-4 minutes until browned.

Return the green beans to the skillet along with the basil pesto and toss to combine. Season with salt and pepper to taste.

Serve the gnocchi and green beans with the zucchini ribbons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens