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Prepared pesto makes a flavorful sauce for gnocchi and vegetables.
This recipe is:
Quick
Nutritional Analysis: 1 cup (calculated without pine nuts) equals 371 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 671 mg sodium, 56 g carbohydrate, 4 g fiber, 12 g protein.
Originally published as Gnocchi with Pesto Sauce in Weeknight Cooking Made Easy Annual 2005, p193
Pine NutsAlso know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 23, 2013 by husbandhatescasseroles
This is a great way to use up the pesto I made from the summer's extra basil! Easy and delicious.
Reviewed on Jan. 16, 2013 by AuntieA1955
I would like to share my prep for home made pesto if you are like me and like the fresh taste. Oven roast whole bulb of garlic by slicing off top portion of head, drizzle w/ olive oil, wrap in foil. Roast in 400 oven, 10-15 min. Meanwhile in blender or preferably Vita-Mix, add Basil leafs and olive oil. Blend in small batches as much as you need or do several and freeze in batches in a size that you'll use in a week time. Add only enough oil to keep the blender action moving, don't worry about it tho! Dry chop pine or walnuts. Pine nuts have gotten really pricey! Add to basil and oil mix along with your prefered amount of parm. cheese and cooled roasted garlic. Store in fridge up to one week, stir before use. Don't add chhese while blending, oil get's too warm. Roasting garlic gives a wonderful sweet flavor! This is also nice in grilled cheese.
Reviewed on Oct. 15, 2012 by galeforcewinds
Great taste and easy to make
Reviewed on May. 02, 2011 by jwagner831
Easy, delicious, pretty and good for you. My 6-year-old had seconds! Delicious and a keeper.
Reviewed on Apr. 02, 2010 by Cyndy Rogers
This recipes was DELICIOUS (not to mention quite economical for 4 people)! And so simple! I substituted broccoli flowerets for the zucchini because that is what I had on hand, and it was fabulous. And very pretty - perfect for dinner parties or fancy entertaining. A keeper for sure. I will be making this recipe again.
Reviewed on Dec. 15, 2009 by debihunt
This recipe was great, but i altered it a bit to give it a bit more kick. Instead of the yellow pepper, I added a red pepper as well as a medium onion chopped, 2 cloves of garlic, 1 tsp italian seasoning, and 1 tsp vegetable spice. I will definitely make this one again.
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