Pesto Gnocchi with Summer Vegetables
This Pesto Gnocchi with Summer Vegetables is a vibrant, fresh, and delicious dish that combines pillowy soft gnocchi with a rich basil pesto sauce and a medley of zucchini, cherry tomatoes, and bell peppers. It’s a quick and easy one-pan meal that’s perfect for a light summer dinner or meal prep. This dish is vegetarian, but you can customize it with protein options like grilled chicken, shrimp, or chickpeas.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Gnocchi:
1 lb (450g) potato gnocchi (store-bought or homemade)
1 tbsp olive oil
1 small zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
½ red bell pepper, sliced
½ yellow bell pepper, sliced
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional, for heat)
For the Pesto Sauce:
1 cup fresh basil leaves
¼ cup Parmesan cheese (or nutritional yeast for vegan)
¼ cup pine nuts or walnuts
2 cloves garlic
¼ cup extra virgin olive oil
Juice of ½ lemon
½ tsp salt
¼ tsp black pepper
For Garnish:
Extra Parmesan cheese
Fresh basil leaves
Toasted pine nuts
Instructions
Step 1: Make the Pesto
1. In a food processor, blend basil, Parmesan, nuts, garlic, lemon juice, salt, and pepper.
2. Slowly drizzle in olive oil while blending until smooth.
3. Taste and adjust seasoning if needed. Set aside.
Step 2: Cook the Gnocchi
1. Bring a large pot of salted water to a boil.
2. Add gnocchi and cook until they float to the top (about 2-3 minutes).
3. Drain and set aside.
Step 3: Saute the Vegetables
1. Heat olive oil in a large skillet over medium heat.
2. Add zucchini, bell peppers, and garlic, cooking for 3-4 minutes until softened.
3. Stir in cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for another 2 minutes.
Step 4: Combine & Serve
1. Add the cooked gnocchi to the skillet and toss to combine.
2. Remove from heat and stir in the pesto sauce, coating everything evenly.
3. Garnish with extra Parmesan, toasted pine nuts, and fresh basil.
4. Serve warm and enjoy!
Notes & Tips
Crispier gnocchi option: Instead of boiling, pan-fry the gnocchi in olive oil for a golden, crispy texture before adding to the vegetables.
For a creamier version: Mix in ½ cup heavy cream or ricotta cheese when adding the pesto.
Make it vegan: Use nutritional yeast instead of Parmesan and omit cheese garnish.
Add protein: Toss in grilled chicken, shrimp, or crispy chickpeas for extra protein.
Storage & leftovers: Store in an airtight container for up to 3 days. Reheat gently with a splash of olive oil or water.
Frequently Asked Questions
1. Can I use store-bought pesto?
Yes! If short on time, use high-quality store-bought pesto for convenience.
2. Can I use a different pasta instead of gnocchi?
Absolutely! Tortellini, penne, or fusilli work great with the same sauce and veggies.
3. What other vegetables can I add?
Try asparagus, mushrooms, spinach, or artichokes for variety.
4. How do I prevent soggy gnocchi?
If using fresh gnocchi, avoid overcooking. If using frozen, cook directly from frozen without thawing.
5. Can I make this gluten-free?
Yes! Use gluten-free gnocchi (available in stores) or homemade gluten-free gnocchi made with rice flour.
Nutritional Information
Calories: ~450
Protein: 10g
Carbohydrates: 55g
Fat: 22g
Saturated Fat: 4g
Fiber: 6g
Sugar: 7g
Sodium: 480mg