Pesto Gnocchi with Summer Veggies

Name: Pesto Gnocchi with Summer Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 pound gnocchi; 2 tablespoons extra virgin olive oil; 1 red onion; 4 garlic cloves; 1 zucchini; 1 red bell pepper; 1 yellow bell pepper; 1 cup grape tomatoes; 1/2 teaspoon kosher salt; freshly ground black pepper; 3 to 4 handfuls baby spinach; 1/2 cup basil pesto; Parmesan cheese

User Reviews

4.4

36 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
4125 kcal
Course
Main Course
Cuisine
Italian

Pesto Gnocchi with Summer Veggies

Grace Petty

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This colorful, one-pan pasta with pesto and vegetables is easy to assemble and richly flavored. With the help of a couple of store-bought ingredients it comes together in about 30 minutes to make a quick weeknight family dinner. Feel free to add or omit vegetables as necessary.

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Ingredients

Servings

1 pound gnocchi (store bought or homemade)
2 tablespoons extra virgin olive oil
1 red onion, chopped
4 garlic cloves, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup grape tomatoes
1/2 teaspoon kosher salt
freshly ground black pepper
3 to 4 handfuls baby spinach
1/2 cup basil pesto
Parmesan cheese, for serving

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Instructions

Prep the gnocchi. Cook the gnocchi in boiling, salted water according to package instructions. Drain thoroughly.
Cook the vegetables. In a large non-stick skillet or wok, warm 1 tablespoon of the olive oil over medium-high heat. Add the onion and sauté until fragrant and beginning to brown, about 4 minutes. Add the garlic, zucchini, and peppers and toss together until the zucchini and peppers are tender, about 4 minutes. Tip the pan’s contents onto a rimmed plate, then return the pan to medium-high heat.
Crisp the gnocchi. Add remaining 1 tablespoon olive oil to the pan. When it sizzles, add the gnocchi and do not stir. Allow the gnocchi to cook on one side until nicely browned and crispy, about 3 minutes, then flip and brown on the second side.
Combine everything. Add the tomatoes, salt, and a grind of black pepper to the pan and cook, stirring gently, until some of the tomatoes have burst, about 3 minutes. Add spinach and pesto and stir gently until spinach has wilted slightly, about one minute. Return onion-zucchini-pepper mixture to the pan and stir to combine.
Serve. Ladle onto your serving plates, top with Parmesan cheese, and serve warm.

Notes

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olive oil
used in this recipe.
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Nutrition Information

Show Details

Calories 412.5kcal (21%) Carbohydrates 52.7g (18%) Protein 8.4g (17%) Fat 19.8g (30%) Saturated Fat 3.5g (18%) Polyunsaturated Fat 0.9g Monounsaturated Fat 5.1g Cholesterol 2.5mg (1%) Sodium 991.5mg (41%) Potassium 507.8mg (15%) Fiber 5.9g (24%) Sugar 5.7g (11%) Vitamin A 4134.6IU (83%) Vitamin C 114.9mg (128%) Calcium 118.4mg (12%) Iron 5.5mg (31%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 4125 kcal

% Daily Value*

Calories	412.5kcal	21%
Carbohydrates	52.7g	18%
Protein	8.4g	17%
Fat	19.8g	30%
Saturated Fat	3.5g	18%
Polyunsaturated Fat	0.9g	5%
Monounsaturated Fat	5.1g	26%
Cholesterol	2.5mg	1%
Sodium	991.5mg	41%
Potassium	507.8mg	11%
Fiber	5.9g	24%
Sugar	5.7g	11%
Vitamin A	4134.6IU	83%
Vitamin C	114.9mg	128%
Calcium	118.4mg	12%
Iron	5.5mg	31%