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Gnocchi with Pesto Sauce


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  • 1 (18 ounce) package potato gnocchi
  • 1 cup diced zucchini
  • 1/2 cup chopped sweet yellow pepper
  • 2 teaspoons olive oil
  • 1/4 cup prepared pesto
  • 1 cup chopped tomatoes
  • Toasted pine nuts


Servings 4
Adapted from


Step 1

Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi; add to skillet with the pesto. Gently stir until coated. Stir in tomatoes. Sprinkle with pine nuts if desired.

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