- 1 package (16 ounces) potato gnocchi
- 1 cup diced zucchini
- 1/2 cup chopped sweet yellow pepper
- 2 teaspoons olive oil
- 1/4 cup prepared pesto
- 1 cup chopped tomatoes
- Toasted pine nuts, optional
- Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute zucchini and yellow pepper in oil until zucchini is tender.
- Drain gnocchi; add to skillet with the pesto. Gently stir until coated. Stir in tomatoes. Sprinkle with pine nuts if desired. Yield: 4 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Gnocchi with Pesto Sauce(6)
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This is a great way to use up the pesto I made from the summer's extra basil! Easy and delicious.
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.
Great taste and easy to make
Easy, delicious, pretty and good for you. My 6-year-old had seconds! Delicious and a keeper.
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.