Pesto Gnocchi with Green Beans & Tomatoes

This pasta dish is loaded with a variety of ingredients and will leave you feeling very satisfied. You could eat it for lunch or dinner... I made ours for lunch. I would say it makes about 8 lunch size portions. I didn't cut the green beans in half but I wish I would have so I included that below. Don't cut up the tomatoes because they will just disappear when you are stirring and cooking. I adapted a recipe from Cook This Not That and here's how I made this version:

Pesto Gnocchi with Green Beans & Tomatoes

ingredients
• 16 oz gnocchi (found in pasta aisle)
• 1 lb green beans, trimmed and cut in half
• 1 pint grape or cherry tomatoes
• handful of sun dried tomatoes, julienned
• 1/2 cup homemade pesto (I used purple pesto with walnuts that I made last year)
• toasted walnuts
• 1 cup fresh mozzarella, cubed
• grated parmesan
• salt, pepper & crushed red pepper to taste

directions
1. Bring a pot of salted water to a boil and cook gnocchi according to package directions.
2. Heat a large skillet over medium heat and add oil to skillet, once warm add green beans and cook 5 minutes or so then add tomatoes and cook until tomatoes are slightly browned. Turn off heat and pour in a large mixing bowl.
3. Add gnocchi, sun dried tomatoes, walnuts, cheese, pesto & spices to the bowl and mix gently until coated. Taste and season if needed.

I made this dish to eat for lunch because it's light and boy was it good! It's meatless so Q wasn't too thrilled to try it but he enjoyed it as always, ha! Anyway, you can eat this warm or cold it just depends on the mood you are in. If you do warm it up the mozzarella will get all gooey and delicious! Lots of good bites in this meal.

Enjoy!