Pesto Gnocchi with Summer Veggies
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 4
Intro:
Pesto Gnocchi with Summer Veggies is a light yet comforting meal that brings together pillowy gnocchi, fresh seasonal vegetables, and a zesty basil pesto. It’s a one-skillet recipe that’s fast, fresh, and bursting with color and flavor — perfect for using up farmers market finds or garden produce.
Ingredients:
1 lb (16 oz) potato gnocchi (store-bought or homemade)
1 tbsp olive oil
1 small zucchini, sliced into half moons
1 cup cherry tomatoes, halved
1 yellow bell pepper, sliced
1 cup corn kernels (fresh or frozen)
⅓ cup basil pesto (store-bought or homemade)
¼ tsp chili flakes (optional, for a little kick)
Salt and black pepper to taste
2 tbsp grated Parmesan (optional, for garnish)
Fresh basil for garnish
Instructions:
1. Cook the Gnocchi
Bring a pot of salted water to a boil.
Cook the gnocchi according to package instructions until they float (usually 2–3 minutes).
Drain and set aside.
2. Sauté the Vegetables
Heat olive oil in a large skillet over medium-high heat.
Add zucchini, bell pepper, and corn. Sauté for 4–5 minutes until tender.
Toss in cherry tomatoes and cook for another 2 minutes, until just softened.
3. Combine Everything
Add the cooked gnocchi to the skillet and toss gently.
Stir in pesto and chili flakes, coating everything evenly.
Season with salt and pepper to taste.
4. Serve
Plate and top with freshly grated Parmesan and basil leaves.
✅ Tips:
For crispier gnocchi, pan-fry them in olive oil instead of boiling before adding to veggies.
Add in protein like grilled chicken, shrimp, or white beans to make it a heartier meal.
Make it vegan by using vegan pesto and omitting Parmesan.
Add a splash of lemon juice or zest for an extra bright finish.
❓ Q & A:
Q: Can I use frozen gnocchi?
A: Yes, just cook it as directed — no need to thaw first!
Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.
Q: Can I use other veggies?
A: Definitely! Try asparagus, snap peas, or spinach — whatever’s in season.
Nutrition (per serving, approx.):
Calories: ~420
Protein: 10g
Fat: 17g
Carbs: 55g
Fiber: 6g
Sugar: 6g
Sodium: ~520mg