One-Pot Summer Veggie Gnocchi
Ready in 25 minutes | ️ Serves 4
Ingredients:
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 zucchini, chopped
1 yellow squash, chopped
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 (16 oz) package potato gnocchi (store-bought or homemade)
1/2 cup vegetable broth (or water)
1/4 cup grated Parmesan cheese (optional)
2 tbsp pesto (basil or any kind you like)
Salt and pepper to taste
Fresh basil or parsley for garnish
Instructions:
Sauté the aromatics:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
Add the veggies:
Add zucchini, squash, and bell pepper. Sauté for 5–6 minutes, until starting to soften.
Add tomatoes and gnocchi:
Stir in cherry tomatoes and gnocchi. Pour in the vegetable broth. Stir to combine.
Simmer everything together:
Cover the pan and let it cook for 5–6 minutes, stirring once or twice, until the gnocchi is tender and the vegetables are cooked through.
Finish with flavor:
Stir in the pesto and Parmesan cheese. Season with salt and pepper to taste.
Serve:
Garnish with fresh basil or parsley and an extra sprinkle of cheese if desired.
Tips & Variations:
Make it vegan: Use vegan pesto and skip the Parmesan or sub with nutritional yeast.
Add protein: Toss in a can of drained white beans or sautéed chicken sausage.
Creamy version: Stir in a splash of cream or a dollop of ricotta at the end.