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This bright and fresh pesto gnocchi will become your go-to summer meal. It’s bold, full of flavor, and so delicious!
How incredible does this pesto gnocchi look? All of those fresh veggies, thick potato gnocchi pasta, and the shavings of parmesan cheese. This recipe is a tried and true family favorite. I could eat this basil pesto gnocchi every day!
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.
Ready in 20 Minutes!
This flavorful gnocchi pesto is on the table in no time for a perfect weeknight dinner.
PASTA. Cook and drain gnocchi according to package directions.
SAUCE. While the gnocchi is cooking, add olive oil to a large skillet over medium heat. Sauté diced zucchini and peppers until tender.
SERVE. Gently stir in pesto and gnocchi. Add tomatoes and carefully stir to coat. Top with pine nuts and grate Parmesan cheese on top (optional).
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!
Recipe Tips + Storing Info
For the perfect pesto gnocchi recipe follow these simple tips.
Pine nuts. Place the pine nuts in a dry pan on the stove on medium-low heat. Stir constantly until they’re fragrant and lightly browned.
Spice. 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 spiciness.
- You can find store-bought gnocchi that is gluten-free as well as dairy-free. Cook according to the package and then follow the recipe.
- Add in some sliced almonds, walnuts, or cashews.
- Sprinkle in a few fresh basil leaves.
- Sauté a few baby spinach leaves along with the zucchini.
- Brighten it up with a spritz of lemon juice.
- Add in some grilled or shredded chicken.
Make 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.
STORE. Gnocchi with pesto sauce should be eaten within 2 days! Keep it in an airtight container in the refrigerator.
Cooking potato gnocchi is similar to cooking tortellini. Bring a pot of water a to boil and add the gnocchi. Boil them for 2-4 minutes. Like tortellini, the gnocchi will float to the top when they are done. Drain. (Refer to package for more specific directions)
This creamy pesto gnocchi looks like pasta, but gnocchi is actually mashed potatoes mixed with flour, eggs, as well as different seasonings. Like pasta, they can be combined with a variety of sauces and flavors.
For More Pesto Recipes, Check Out:
- Caprese Pesto Pasta Salad
- Chicken Pesto Pasta
- Pesto Chicken Florentine
- Baked Pesto Chicken
- Chicken Pesto Meatballs
Pesto Gnocchi Recipe
- 16 ounces potato gnocchi
- 2 teaspoons 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 the gnocchi 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Taste of Home.