Super Simple Gnocchi with Pesto and String Beans

In a food processor, blend together the basil, garlic, Parmesan cheese and pine nuts. With the processor running, slowly drizzle in the olive oil until the pesto reaches desired consistency. You want it somewhere between chunky and runny. Add salt and pepper to taste.

Meanwhile, bring a large pot of water up to a boil. Cook the gnocchi according to package directions, adding in the chopped green beans at least one minute before they’re done cooking. I added them in once the gnocchi began to float and then cooked everything for about 1-2 minutes more.

Reserve about 1/2 cup of the cooking liquid, drain the gnocchi and green beans and return them to the pot. Add in the pesto and stir over low heat for a couple of minutes to really loosen up the pesto flavors. If the sauce is too thick just add in a little of the cooking liquid.