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Pesto Gnocchi

A delightful dish combining creamy, earthy flavors with vibrant vegetables and pillowy gnocchi, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups chopped asparagus, cut into 1-inch pieces (approximately 12 oz. of untrimmed asparagus)
  • 1 medium zucchini, sliced into ¼-inch quarter moons (about 6 oz.)
  • 1 medium red bell pepper, diced
  • ½ medium red onion, diced
Sauce and Seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • ½ teaspoon garlic powder
  • ½ cup heavy cream
  • ½ cup pesto
  • ¼ cup grated Parmesan cheese, plus extra for garnish
Gnocchi
  • 16 oz. shelf-stable or refrigerated gnocchi
Garnishes
  • 2 tablespoons toasted pine nuts, for garnish
  • fresh sliced basil, for garnish
Oil for Cooking
  • 3 tablespoons olive oil, divided

Method
 

Preparation
  1. Start by measuring out the heavy cream and allowing it to sit at room temperature.
Cooking Vegetables
  1. In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat.
  2. Add the chopped asparagus, zucchini, red bell pepper, and red onion.
  3. Season with kosher salt, black pepper, and garlic powder.
  4. Stir occasionally until the vegetables are tender, roughly 7 minutes.
  5. Remove the vegetables from the pan and set them aside.
Browning Gnocchi
  1. In the same skillet, add the remaining 2 tablespoons of olive oil along with the gnocchi.
  2. Cook for about 5 minutes, stirring only occasionally, until the gnocchi are golden brown.
Combine Ingredients
  1. Return the cooked vegetables back to the pan with the gnocchi.
  2. Reduce the heat to low and gently stir in the room-temperature heavy cream and pesto.
  3. Simmer lightly without boiling, allowing the mixture to thicken slightly.
Finishing Touches
  1. Stir in the grated Parmesan cheese until it melts into the sauce.
Serving
  1. Plate the Pesto Gnocchi immediately, garnishing with toasted pine nuts and fresh basil.

Notes

For added texture, consider using a mix of seasonal vegetables. Fresh gnocchi offers a softer texture, while shelf-stable gnocchi provides a bit more bite. For a vegan alternative, replace heavy cream with cashew cream or coconut cream and use nutritional yeast in place of Parmesan.