The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto & Green Bean Gnocchi with Sunflower Seeds & Blistered Tomatoes
We're bringing you all the green goodness with this warm gnocchi salad. We've got green beans and rocket. Plus juicy tomatoes and sweet red onion. Bring it together with pillowy potato gnocchi, creamy pesto and crunchy sunflower seeds, and tuck in!
Prep in 10
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 80g rocket
- 20g sunflower seeds
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 unwaxed lemon
- 110g baby tomatoes
- 2 onion
- 160g green beans
- 2 courgette
- 3 garlic clove
Nutritional Information
Calories: 446
Protein: 9.1g
Carbs: 57g
Fat: 20g
Pesto & Green Bean Gnocchi with Sunflower Seeds & Blistered Tomatoes
We're bringing you all the green goodness with this warm gnocchi salad. We've got green beans and rocket. Plus juicy tomatoes and sweet red onion. Bring it together with pillowy potato gnocchi, creamy pesto and crunchy sunflower seeds, and tuck in!
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Cooking Instructions
Before you start
- Pull out a large frying pan & a large non-stick frying pan
Do the prep
- Trim the green beans and cut into thirds. Thinly slice the onions. Finely chop or crush the garlic. Thinly slice the courgettes into 1/2cm half-moons. Halve the tomatoes. Halve the lemon
Sizzle time
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the green beans and onion and cook for 5 mins, until beginning to char
- Add the courgette and garlic and cook for a further 5 mins, until softened
- Season with salt and pepper, then remove from the heat
Blister the tomatoes & fry the gnocchi
- Meanwhile, heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tomatoes and cook for 4 mins, until blistering. Remove from the pan and set aside
- Add the gnocchi to the pan and cook for 4-5 mins, tossing regularly, until golden. Remove from the heat
Finish & plate up
- Add the tomatoes and cooked veg to the gnocchi pan, then mix in the pesto, sunflower seeds, a squeeze of lemon juice (or to taste) and 2 tsp olive oil. Season with salt and pepper
- Just before serving, gently toss through the rocket
- Serve the pesto and green bean gnocchi into bowls. Garnish with the remaining lemon, cut into wedges
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