Pesto Gnocchi with Green Beans and tomatoes

I should know better than to try to cook when I’m half asleep. Bart prepped all the ingredients for this dish, including making the pesto. All I had to do was put it together. I didn’t read the recipe carefully, and I accidentally added too much pesto. Then I forgot to add the mozzarella which I had sitting right on the counter. Oh, well—the pasta still tasted great. Next time I make it, though, I’ll add the correct amount of pesto (as indicated in the recipe below)—the amount I used was a little too much this time.

1 tablespoon olive oil
1 pound fresh green beans
1 pint cherry tomatoes
Salt
1 package (16 oz) potato gnocchi
½ cup pesto (homemade is preferred)
1 cup bite-size cubes of fresh mozzarella
Freshly grated Parmesan

Set a large pot of water over high heat. Heat a large skillet or sauté pan over medium heat. Add the olive oil and green beans to the skillet and cook for 3 minutes, then toss in the tomatoes and continue to cook until the green beans are tender (but still crisp) and the tomatoes are browned on the outside. Remove from the heat.

Salt the water after it reaches a boil. Drop the gnocchi in and cook until they float to the surface (2 to 3 minutes). Drain and add the gnocchi to the pan with the green beans and tomatoes. Stir in the pesto and mozzarella. Divide among 4 warm plates or bowls and top with a bit of grated Parmesan.