About the Dish

6 ounces Gnocchi
1/2 Vidalia Onion
12 ounces Snap Beans
1/4 cup Pesto
1 1/2 ounces Parmesan Cheese
Per Serving
Calories 490
Total Fat 24 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 1140 mg
Total Carbohydrates 52 g
Dietary Fiber 7 g
Sugar 9 g
Protein 20 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

West Coast Style IPA

The way to our heart, at least from the pasta perspective, is gnocchi which is why we so look forward to this dish. We had a lively debate on what to pair before deciding there needed to be a contrast to enjoy the gnocchi and pesto properly. We suggest a resiny, piney West Coast Style IPA (yes, they still make those despite everyone craving juice box New England IPAs now). Try the Great Return by Hardywood Park Brewing in Richmond, Virginia. As an added bonus, $5 dollars from every barrel they sell goes to support the James River Associations effort in watershed restoration and advocacy.

Hardywood Great Return, Richmond Brewing

Gruner Veltliner - Weinviertal, Austria

Gruner Veltliners are indigenous to Austria, and they align themselves well to the savory, green notes of the pesto. There’s a white pepper spice on the finish that complements the sweet and spicy flavors of Vidalia onions.

Sohm & Kracher Gruner Veltliner ‘Lion,’ Weinviertal, Austria


Fill a small saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water. MISE EN PLACE • Halve and peel onion. Thinly slice 1 half (save remaining half for another use). • Trim beans. Cut into 2-inch pieces.
• When water boils, add gnocchi. Cook, stirring occasionally, until gnocchi is tender but not mushy, 5-6 minutes. • Reserve 1/4 cup cooking liquid. • Drain gnocchi.
While gnocchi cooks, place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beans. Cook, stirring occasionally, until beans are just tender, 2-3 minutes.
Stir in onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Stir in gnocchi and reserved cooking liquid. • Fold in pesto.
• Divide between 2 plates. • Top with Parmesan, and enjoy!