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About the Dish

6 ounces Gnocchi
1 small Vidalia Onion
8 ounces Green Beans
2 tablespoons Pesto
1 1/2 ounces Parmesan Cheese
Per Serving
Calories 432
Total Fat 18 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 1 g
Cholesterol 23 mg
Sodium 461 mg
Total Carbohydrates 36 g
Dietary Fiber 3 g
Sugar 8 g
Protein 21 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Fill a small saucepan halfway with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your gnocchi cooking water. While you wait for the water to come to a boil, prepare your mise en place: Peel and halve onion. Remove and discard core, and thinly slice one half. (Reserve the other onion half for another use.) Remove green bean tips and discard, then cut beans into 3/4-inch pieces.
When water comes to a boil add gnocchi, being sure to separate any pieces that have stuck together as you add them to the water. Cook, gently stirring occasionally to prevent gnocchi from sticking, until tender but still a little chewy, 5-6 minutes. Set aside 1/4 cup of the cooking liquid. Drain gnocchi in a colander but do not rinse.
While gnocchi is cooking place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering stir in beans.
Cook, stirring occasionally, until the beans start to soften slightly and deepen in color, 2-3 minutes. Stir in sliced onion, and cook while stirring until the onions begin to become translucent, 2-3 minutes more.
Stir in gnocchi and reserved cooking liquid, then stir in pesto.
Divide between 2 plates, and top with Parmesan. Enjoy!