3 tbsp. olive oil
1 lb. gnocchi
1/4 cup water

  • heat oil in skillet or dutch oven until hot, then add gnocchi and stir to coat
  • add water and cover for 3 minutes, then uncover and sear gnocchi until they are crispy underneath, about 4 minutes

15 oz. can corn kernels, drained
2 cups cut green beans, steamed 2 minutes

  • stir in vegetables and cook for 2 minutes, then remove from heat

1/2 cup pesto
salt and pepper, to taste
5 oz. cheddar cheese

  • stir in pesto, season with salt and pepper, and sprinkle with cheese
  • transfer to oven and broil until cheese is melted, about 2 minutes

source: https://cooking.nytimes.com/recipes/759796803-cheesy-gnocchi-with-corn-and-pesto