5 from 26 votes
Pesto Gnocchi Recipe
This Pesto Gnocchi features tender potato gnocchi sautéed with diced zucchini and yellow bell pepper, then tossed with vibrant pesto sauce and fresh tomato. Toasted pine nuts and shredded Parmesan add a crunchy, savory finish. The dish blends soft gnocchi and crisp vegetables for a balanced texture and herbaceous flavor profile.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
278 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 16 ounces potato gnocchi
- 2 teaspoons olive oil
- 1 cup zucchini diced
- 1/2 cup yellow bell pepper chopped
- 1/4 cup pesto sauce
- 1 cup tomato chopped
- pine nuts toasted
- Parmesan Cheese shredded
Instructions
- 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.
Cup of Yum
Nutrition Information
Serving
4g
Calories
278kcal
(14%)
Carbohydrates
45g
(15%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
534mg
(22%)
Potassium
209mg
(4%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
722IU
(14%)
Vitamin C
45mg
(50%)
Calcium
58mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 278
% Daily Value*
| Serving | 4g | |
| Calories | 278kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 534mg | 22% |
| Potassium | 209mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 45mg | 50% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.