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Lyndey Milan's gnocchi with green beans recipe

Lyndey Milan's Gnocchi with green and flat beans

Preparation time
25 minutes (plus 1 hour draining and 1 hour refrigeration)
Cooking time
10 minutes

Get in the Italian theme by pairing Lyndey Milan's gnocchi with a Vermentino, Pinot Grigio or Fiano to create a mouth-watering pairing.


500g firm fresh ricotta cheese

1 cup fresh, finely grated parmesan cheese

½ cup (75g) plain flour

2 eggs, beaten lightly 

1 tbsp (20ml) extra virgin olive oil

½ tsp salt and freshly ground
black pepper

350g flat (Roman) beans, trimmed, halved

250g cherry tomatoes

80g butter, chopped

¼ cup (20g) parmesan cheese flakes

Green bean pesto 

140g green beans, trimmed

30g pine nuts, toasted

12 fresh sage leaves plus extra leaves to garnish

2 tsp lemon zest

½ cup fresh, finely grated parmesan cheese

2 tbsp (40ml) extra virgin olive oil


1. Place ricotta in a sieve over a bowl, cover and drain for 1 hour or overnight to remove excess moisture. 

2. Combine ricotta, parmesan, flour, eggs, oil and salt and pepper to taste in a large bowl and mix well. Drop level tablespoons of mixture onto a tray, then cover and refrigerate for 1 hour or until firm (makes approx. 32 gnocchi).

3. For the pesto: Blanch green beans in boiling water for 2 minutes, refresh in cold water and drain. Blend in a small food processor with remaining dry ingredients, until paste consistency, stir in the oil. Makes ¾ cup.

4. Bring a large saucepan of salted water to the boil. Shape gnocchi mixture into ovals no bigger than one tablespoon each. Drop gnocchi, in batches, into boiling water; cook, without stirring, until gnocchi floats to the surface. Immediately remove gnocchi from pan with a slotted spoon and drain well. Add flat beans for the last 3 minutes.

5. Melt butter and pan-fry gnocchi in batches with cherry tomatoes. Gently toss through pesto and flat beans until well combined.

6. Divide gnocchi among warmed serving plates. Serve topped with extra parmesan flakes and black pepper, if desired.

Preparation Time
25 minutes (plus 1 hour draining and 1 hour refrigeration)
Cooking Time
10 minutes