Creamy Courgette & Green Bean Gnocchi: A Healthy Vegan Italian Delight
Transport yourself to the rolling hills of Italy with this indulgently creamy yet wholesome Courgette & Green Bean Gnocchi. This vegan dish is a perfect marriage of fresh, vibrant vegetables and soft, pillowy gnocchi, making it a satisfying and nutritious meal to savor on a busy weeknight or a leisurely evening.
The dish starts with tender green beans, blanched to retain their crunch and vivid color, alongside courgettes (zucchini) sliced thin for a delicate, silky texture. These vegetables form the heart of this recipe, delivering a medley of flavors and nutrients. The courgette softens beautifully during cooking, almost melting into the sauce, while the green beans add a touch of snap to every bite.
The star of the show is the creamy sauce, made entirely plant-based yet luxuriously rich. A blend of cashews soaked and blended with garlic, lemon juice, and nutritional yeast creates a velvety, cheesy base without any dairy. A hint of fresh basil and a pinch of nutmeg elevate the flavor profile, giving the sauce a warm, aromatic depth that perfectly complements the earthiness of the vegetables.
Gnocchi, the iconic Italian dumplings, are lightly boiled until they float like clouds, then tossed with the sauce and vegetables to coat every morsel. A quick garnish of toasted pine nuts or crushed walnuts adds a delightful crunch, while an extra sprinkle of basil brings a burst of freshness.
This Creamy Courgette & Green Bean Gnocchi is not only delicious but also packed with vitamins, fibre, and healthy fats. It’s a dish that satisfies indulgent cravings while staying true to a healthy, plant-based ethos—a comforting bowl of Italian sunshine in every bite. Buon appetito!
- 2 tablespoons olive oil
- (+ extra to serve)
- 3 courgettes
- (about 350g / 11 oz) thinly sliced
- 4 cloves garlic
- thinly sliced
- 1 pack green beans
- (about 200g / 7 oz) trimmed
- 1 pack gnocchi
- (500g / 18oz)
- 200g frozen peas
- 1 x 400g tin butter beans
- drained
- bunch of basil
- (about 30g / 1 oz) leaves separated but left whole
- 2 tablespoons coconut yoghurt
- (optional)
- 1 lemon
- zested & juiced
- pinch of dried red chilli flakes
- (optional)
- pinch of flaky sea salt & black pepper
- Warm the olive oil in a large frying pan set over medium–high heat; add the courgettes, garlic and a pinch of salt. Cook for 15–20 minutes, until jammy and golden.
- Meanwhile, bring a large saucepan of salted water to the boil, add the green beans and the gnocchi; cook for 3–4 minutes until tender, adding the peas for the final minute. Drain and set aside.
- Once the courgettes are cooked, set the heat to low; then tip the green beans and gnocchi into the frying pan. Add the butter beans, basil, coconut yoghurt (if using), lemon juice, chilli flakes (if using), a generous pinch of salt and plenty of black pepper; stir until combined.
- Divide the gnocchi between bowls, scatter over the lemon zest and drizzle generously with olive oil.
