Light, filling and healthy, this vegetarian gnocchi is perfect for a vegetarian weeknight dinner. Made with baby spinach, green beans, cherry tomatoes and tossed through pesto and potato gnocchi.

20 Minutes. Vegetarian. Highly recommended.

Serves 2. 


1 Pack potato gnocchi
1 Lemon
1 Handful green beans
1 Cup baby spinach
100g Good quality basil pesto
1/2 Punnet cherry tomatoes

Prepare veg
Top and tail then halve the beans. Halve the cherry tomatoes. Combine tomatoes in a bowl with baby spinach, juice of the lemon, a generous drizzle of olive oil, salt and pepper.

Cook gnocchi & beans
Bring a large pot of salted water to the boil. Once the water is boiling, add gnocchi and beans. Cook for 2 minutes until the gnocchi floats to the surface. Drain and return to pot. Stir through a drizzle of olive oil and the pesto. Mix in the veg.

To serve
Spoon into bowl and finish with a drizzle of olive oil.



The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 27, 2017 by Timothy Ryder
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