Back to Gnocchi with Pesto Sauce

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Gnocchi with Pesto Sauce Recipe

Gnocchi with Pesto Sauce Recipe

Prepared pesto makes a flavorful sauce for gnocchi and vegetables.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute zucchini and yellow pepper in oil until zucchini is tender.
  • 2. Drain gnocchi; add to skillet with the pesto. Gently stir until coated. Stir in tomatoes. Sprinkle with pine nuts if desired. Yield: 4 servings.

Nutritional Facts

1 cup: 371 calories, 11g fat (3g saturated fat), 14mg cholesterol, 671mg sodium, 56g carbohydrate (10g sugars, 4g fiber), 12g protein

Reviews for Gnocchi with Pesto Sauce

Sort By :
MY REVIEW
Reviewed Feb. 12, 2015

"Very plain. Needs more flavor."

MY REVIEW
Reviewed Jan. 4, 2015

"Sounds like a quick meal to make when you haven't got much time. Think I'll add some mushrooms to it though. Thank you ' AuntieA1955 ' for the basil recipe. I've never tried roasted garlic before. Will do some pine nuts and sunflower seeds in a pestle and mortar, then add the garlic, grated cheese, chopped basil, oil and lemon juice. Blenders are alright if you really need them. But you can make this just as easily by hand, without all that washing up."

MY REVIEW
Reviewed Jan. 23, 2013

"This is a great way to use up the pesto I made from the summer's extra basil! Easy and delicious."

MY REVIEW
Reviewed Jan. 16, 2013

"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."

MY REVIEW
Reviewed Oct. 15, 2012

"Great taste and easy to make"

MY REVIEW
Reviewed May. 2, 2011

"Easy, delicious, pretty and good for you. My 6-year-old had seconds! Delicious and a keeper."

MY REVIEW
Reviewed Apr. 2, 2010

"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."

MY REVIEW
Reviewed Dec. 15, 2009

"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."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.