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About the Dish

  • Gnocchi


  • Vidalia Onion

    Vidalia Onion

  • Green Beans

    Green Beans

  • Pesto


  • Parmesan Cheese

    Parmesan Cheese


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!