Gnocchi with Pesto Sauce
Total TimePrep/Total Time: 25 min.
- 1 package (16 ounces) potato gnocchi
- 2 teaspoons olive oil
- 1 cup diced zucchini
- 1/2 cup chopped sweet yellow pepper
- 1/4 cup prepared pesto
- 1 cup chopped tomatoes
- Toasted pine nuts, optional
- Cook gnocchi according to package directions; drain.
- Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender.
- Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
Editor's NoteLook for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts1 cup: 327 calories, 9g fat (2g saturated fat), 8mg cholesterol, 682mg sodium, 52g carbohydrate (10g sugars, 4g fiber), 9g protein.
Feb 12, 2015
Very plain. Needs more flavor.
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.
Jan 23, 2013
This is a great way to use up the pesto I made from the summer's extra basil! Easy and delicious.
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.
Oct 15, 2012
Great taste and easy to make
May 2, 2011
Easy, delicious, pretty and good for you. My 6-year-old had seconds! Delicious and a keeper.
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.
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.
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