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This is an ideal dish for supper during less strenuous training weeks. You can get started on this recipe from sports nutritionist Stephanie Scheirlynck straight away.

20 minutes

Nutritional value per serving:

kcal KH E V
490 47g 23g 23g

Serves 4:

  • 200g bacon, sliced
  • 200g green beans
  • Olive oil
  • 500g fresh gnocchi
  • 200g cherry tomatoes, cut in half

For the pesto:

  • 150g baby spinach
  • 50g grated cheese
  • 40g peeled pistachios
  • 2 cloves garlic, finely minced
  • 1 tablespoon lemon juice
  • 4 tablespoons oil
  • Salt and pepper


Preheat the oven to 180°C.

Place the bacon slices on a baking sheet lined with baking paper and bake them until crisp.

Set aside some baby spinach for the garnish. Put all ingredients for the pesto in the blender and mix into a smooth pesto.

Blanch the green beans in boiling, salted water and rinse them under cold, running water as soon as they are done.

Drain the beans.

Heat a dash of olive oil in a pan, add the gnocchi and fry over medium heat for 7 minutes until golden brown.

Mix the pesto with the gnocchi. Carefully stir in the beans and tomatoes. Season with salt and pepper.

Remove the pan from the stove and transfer the gnocchi to plates.

Garnish with the remaining spinach leaves and crumble in the bacon.

More information about sports nutrition can also be found on the website of Stephanie Scheirlynck.

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