This bright and fresh pesto gnocchi will become your go-to summer meal. It’s bold, full of flavor, and so delicious!
Family-Favorite Gnocchi Pesto
How incredible does this gnocchi pesto look? All those fresh veggies, that thick potato gnocchi pasta, and the shavings of parmesan cheese. Those colors are gorgeous. I’m in love and I don’t care who knows it!! This recipe is a tried and true family-favorite. I could eat this pesto gnocchi every day. It’s that good.
There are tons of different times when this recipe comes in handy. It makes a great lunch that you can prepare ahead of time and eat throughout the week. It also makes a tasty dinner meal that your family is guaranteed to love. Needing a quick dish to bring to a summer picnic? This gnocchi pesto is your answer.
How to Make Gnocchi with Pesto
VEGGIES. Chop and dice all of the veggies before you begin cooking. This prep work will make your cooking process go smoother.
PASTA. Start out by cooking your gnocchi pasta according to the directions on the package. Use any brand of gnocchi you prefer. Drain it and set it aside. Add the two teaspoons of olive oil to skillet over medium heat.
COMBINE. Throw in the diced zucchini and peppers and sauce until tender. Pour in the pesto sauce and the gnocchi pasta and stir it all together gently. Then add your chopped tomatoes.
GARNISH. If you want a little something extra, sprinkle some toasted pine nuts on top.
This recipe feeds four people so definitely double it if you need more. I don’t think you could have too much of this salad. It makes delicious leftovers.
Tips, Variations + Storing Info
To toast pine nuts, place the pine nut in a dry pan on the stove on medium-low heat. Stir constantly until they’re fragrant and lightly browned.
The easiest way to add some spice to this dish would be to incorporate crushed red pepper flakes. Add a dash or two to build up the spice.
To STORE pesto gnocchi; it should be eaten within 2 days of making! Keep it in an airtight container in the fridge.
To make pesto gnocchi ahead of time, cut your veggies a couple of days ahead of time to meal prep. You can also make your own pesto a few days ahead of time.
For more pesto recipes, be sure to check out:
- Caprese Pesto Pasta Salad
- Pesto Pasta
- Pesto Chicken Florentine
- Baked Pesto Chicken
- Pesto Chicken Meatballs
Pesto Gnocchi Recipe
- 16 ounces potato gnocchi
- 2 tsp olive oil
- 1 cup zucchini diced
- 1/2 cup yellow pepper chopped
- 1/4 cup pesto sauce
- 1 cup tomatoes chopped
- pine nuts toasted
- Parmesan Cheese shredded
- Cook and drain gnocchi according to package directions.
- While gnocci is cooking, add olive oil to a large skillet over medium heat. Saute diced zucchini and peppers until tender.
- Gently stir in pesto and gnocchi. Add tomatoes and carefully stir to coat. Top with pine nuts and Parmesan cheese (optional). Yield: 4 servings.
Adapted from Taste of Home.