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Listen, even a toddler could make pasta pesto... but add sweet nutty beans, creamy courgette and a glass of Sauvignon Blanc and you've got yourself a grown up pesto pasta you'll never forget.

This is not gnocchi and pesto... it's gnocchi and pesto's sophisticated older cousin. The squeak of a green bean and the soft richness of a courgette elevate the salty, nutty pesto. Pair it with the light, fluffy nutrition of Sunny & Luna's Cauliflower Gnocchi and you've got yourself a warm, comforting meal that's easier on your digestion and packed with vitamins.

This is not gnocchi and pesto... it's gnocchi and pesto's sophisticated older cousin.

The green bean is firmly in the category of the misunderstood vegetable. You may remember them from school dinners, soft and fragrant (not in a good way), and somehow both flavourless and disgusting in equal measure.

You might remember pinching your nose as you chew and swallow them as quickly as possible. All too often, the humble bean is boiled to within an inch of its life and served as an afterthought. No more! Chopping up the beans into half inch pieces and frying them keeps them crisp and sweet.

But hang on... don't switch off! If the trauma of badly cooked green beans is simply too much for you, you can swap them out for peas for a sweet and fool-proof alternative. Add them to the pan with the courgette to keep them bright and fresh. You can tackle your bean-phobia another day.

Green Bean, Courgette & Pesto Cauli Gnocchi


Serves 2

Olive oil

200g green beans, chopped

1 large onion, diced

2 cloves garlic, halved

1 courgette, diced into quarters

1/2 jar of your favourite pesto

Handful of basil

1 pack Sunny & Luna Cauliflower Gnocchi

Salt & pepper

Parmesan, to serve

Non è un problema

  • You can use any green veg in this recipe if you don't have green beans or courgette. Experiment with any type of bean, or add a burst of sweetness with some petite pois (add them with the courgette).

  • For a vegan variation, use vegan pesto and replace the parmesan with toasted pine nuts.

  • Fry the gnocchi until it is as golden and crispy as you'd like.


  1. Prepare the veg, chopping the beans, halving the garlic and dicing the onion and courgette.

  2. Put a tablespoon of oil in a frying pan or heavy-bottomed pan. Once hot, place the halved garlic into the pan. Add the diced onion and lightly coat in the oil. Reduce the heat to medium.

  3. Once the onion has started to soften and the garlic is fragrant, add the beans. Season, give everything a good shake around, place a lid on and leave for 5 minutes.

  4. When the beans have started to soften, but still have a bite, add the courgette and pesto. Return the lid and leave to simmer for 2 or 3 minutes, or until the courgette is softening.

  5. In the meantime, put a tablespoon of oil in a frying pan. Once hot, add the gnocchi and toss to coat lightly in oil. Cook for 5 minutes, or until golden and crispy.

  6. Take the bean and courgette mix off the heat. Rip up the basil into the pot and stir to combine.

  7. When the gnocchi is perfect, add and mix. Service with parmesan. Buon appetito!


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