Gnocchi with Pesto Sauce

SUBMITTED BY: Taste of Home Test Kitchen

"Prepared pesto makes a flavorful sauce for gnocchi and vegetables."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (15)

DIRECTIONS

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.

Nutritional Analysis: 1 cup (calculated without pine nuts) equals 371 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 671 mg sodium, 56 g carbohydrate, 4 g fiber, 12 g protein.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 16, 2007 by JDVMD

Absolutely loved this dish! Never have thought to combine veggies with gnocchi but it was terrific. Will make many more times.

5 users found this review helpful

Reviewed on Jul. 20, 2007 by GOOBALOU

I'm rating this recipe at only 4 stars, not because it didn't turn out amazing, but because I made some changes that I thought took it to 5 stars. I used a red sweet bell pepper in place of the yellow, I added two cloves of roasted garlic, 2 small sweet onions, a tablespoon of dried parsley and a tsp of dried oregano to the sauted zucchini. When the dish was complete I topped it with black pepper and parmesean cheese. IT WAS AMAZING!!!!

3 users found this review helpful

Reviewed on Feb. 11, 2008 by Stephstargirl

Very tasty... added an onion and a chopped clove of garlic to the vegetable mixture for a little more flavor.

2 users found this review helpful

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