Pillowy gnocchi tossed through vibrant basil pesto with tender-crisp green beans, toasted pine nuts and a snowfall of parmesan — a 20-minute dinner that never leaves the Essteele Per Domani Ceramic skillet.
Serves 4
Ingredients
The Gnocchi:
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500g potato gnocchi (packet or homemade)
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1 tbsp olive oil
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200g green beans, trimmed and cut into thirds
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185ml (3/4 cup) water
The Pesto & Toppings:
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1/3 cup basil pesto (or see note for a quick homemade version)
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2 tbsp pine nuts
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1/4 cup finely grated parmesan, plus extra to serve
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Fresh basil leaves, to serve
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Cracked black pepper, to taste
Instructions
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Toast the Pine Nuts: Set the Per Domani ceramic skillet over medium heat and toast the pine nuts, shaking the pan often, for 2–3 minutes until golden and fragrant — no oil needed on the ceramic surface. Tip into a small bowl and set aside.
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Golden-Fry the Gnocchi: Add the olive oil to the skillet and increase the heat to medium-high. Add the gnocchi straight from the packet (no boiling needed) in a single layer and cook, undisturbed, for 2–3 minutes until the undersides are lightly golden, then toss and cook 2 minutes more.
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Steam the Beans: Scatter the green beans over the gnocchi and pour in the water. Simmer, tossing occasionally, for 3–4 minutes until the beans are bright green and tender-crisp and the gnocchi are pillowy soft. Most of the water should have evaporated — leave a couple of tablespoons in the pan.
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Stir Through the Pesto: Remove the skillet from the heat and stir through the pesto, letting the residual pan water loosen it into a glossy sauce that coats every piece. Add a splash more water if it looks thick.
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Garnish and Serve: Scatter over the toasted pine nuts, parmesan, basil leaves and a good grind of black pepper. Serve straight from the pan at the table, with extra parmesan for passing around.
Tip: Stir the pesto through off the heat — it keeps the basil bright green and the flavour fresh instead of cooked and dull.
Notes
Pan tips for the Essteele Per Domani Ceramic skillet: The ceramic nonstick lets you toast the pine nuts dry and golden-fry the gnocchi with just a splash of oil. Keep to medium-high heat and wood or silicone utensils to keep the surface at its best.
Quick homemade pesto: Blitz 2 cups basil leaves, 1/4 cup pine nuts, 1/4 cup parmesan, 1 small garlic clove and 80ml olive oil with a pinch of salt. Make a double batch and freeze half in ice cube trays for next time.
Swap-ins: Broccolini or frozen peas work beautifully in place of the beans, and a handful of baby spinach can wilt in at the end. For extra protein, toss through shredded barbecue chicken or crispy pancetta with the pesto.
