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About the Dish

  • Gnocchi


  • Vidalia Onion

    Vidalia Onion

  • Snap Beans

    Snap 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 1 half (reserve the other onion half for another use). Remove green bean tips and discard; cut beans into bite-size pieces.
When water comes to a boil add gnocchi, separating any pieces that have stuck together as you go. Cook, gently stirring occasionally to prevent gnocchi from sticking, until tender but still a little chewy, 5-6 minutes. Carefully remove and set aside 1/4 cup 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. Cook, stirring, until the onions begin to become translucent, 2-3 minutes more.
Stir in gnocchi and reserved cooking liquid. Stir in pesto.
Divide between 2 plates, and top with Parmesan. Enjoy!