Pesto Gnocchi Recipe
This bright and fresh pesto gnocchi will become your go-to summer meal. It's bold, full of flavor, and so delicious!
- 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.
Serving: 4gCalories: 278kcalCarbohydrates: 45gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 1mgSodium: 534mgPotassium: 209mgFiber: 4gSugar: 2gVitamin A: 722IUVitamin C: 45mgCalcium: 58mgIron: 4mg