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Pesto Gnocchi

Pesto Gnocchi bursts with vibrant flavors and creamy textures, combining tender gnocchi with colorful vegetables in a delightful pesto sauce, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups chopped asparagus, 1-inch pieces About 12 oz. untrimmed asparagus.
  • 1 medium zucchini, cut into ¼-inch quarter moons Approximately 6 oz.
  • 1 red bell pepper, diced Sweet and crunchy.
  • ½ medium red onion, diced Adds depth to the flavor.
  • ½ teaspoon kosher salt Essential for flavor enhancement.
  • ¼ teaspoon coarse ground black pepper Adds warmth to the dish.
  • ½ teaspoon garlic powder Provides aromatic undertones.
Main Ingredients
  • 16 oz. shelf-stable or refrigerated gnocchi The heart of the dish.
  • ½ cup heavy cream Creates a luscious sauce.
  • ½ cup pesto Ties the flavors together.
  • ¼ cup grated Parmesan cheese Plus more for garnish.
  • 2 tablespoons toasted pine nuts For garnish and added texture.
  • fresh basil sliced, for garnish Adds a fragrant lift.
Oil
  • 3 tablespoons olive oil, divided Used for cooking the vegetables and gnocchi.

Method
 

Preparation
  1. Measure out the heavy cream and let it sit at room temperature.
Cooking Vegetables
  1. In a large 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 continuously until the vegetables become tender, about 7 minutes.
  5. Remove the vegetables from the pan and set aside.
Cooking Gnocchi
  1. In the same skillet, add the remaining 2 tablespoons of olive oil and the gnocchi.
  2. Cook the gnocchi, stirring occasionally, for about 5 minutes until golden brown.
Combining
  1. Return the sautéed vegetables to the skillet with the gnocchi.
  2. Lower the heat and stir in the heavy cream and pesto.
  3. Allow to simmer lightly, avoiding boiling to thicken the sauce.
  4. Stir in the Parmesan cheese until well blended.
Serving
  1. Serve immediately, garnishing with toasted pine nuts and fresh basil.

Notes

For added flavor, consider roasting the vegetables before adding them. You can swap in different vegetables based on availability. For a lighter version, substitute heavy cream with Greek yogurt or a non-dairy alternative.