Reviewed: Oct. 21, 2009

I've made this recipe a few times by now and comes out delicious. I do add some garlic and I have not added pine nuts. I found it best when the gnocchi itself was filled with pesto as well.

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Anita

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Reviewed: Oct. 1, 2009

This recipe is fantastic! We have been tweeking it a little by adding diced apples (fuji) and black olives to the mix and it's just amazing.

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Heather Joy

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Reviewed: Aug. 17, 2009

followed recipe. just ok. will make again with a few of the suggestions of the other reviews.

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Mom of Two

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Aug. 6, 2009

This was awesome! I used whole wheat potato gnocchi, added 2 tsp crushed garlic and left out the zucchini (didn't have any on hand) and added a handful of crumbled feta with the tomatoes. Sooooo good, and super quick! I will make this again.

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Rachel

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Reviewed: Jul. 9, 2009

Good flavor, and I enjoyed this, but as stated it makes 4 side dish servings, not main dish servings. To make it more of a single dish meal, next time I'll double the zucchini and bell pepper (I did add a large chopped onion and a few cloves of minced garlic per previous reviews) and add a protein source of something like pancetta or even chopped cooked chicken breast. Great idea for a quick weeknight family meal, though!

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VesHeill

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

Really good, think I'll try it with some protein next time. Maybe chicken...

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Kathy

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Reviewed: Feb. 26, 2009

Easy and delicious!

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mikheyev

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Reviewed: Feb. 21, 2009

Delish! I added a can of drained diced tomatoes and left out the peppers...based on what I had in the house. I can't wait to make this again!

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bapower

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Reviewed: Jan. 1, 2009

This was ok, but nothing special. It wasn't as flavorful as I was hoping it would be.

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JENNIFER313

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Reviewed: Sep. 9, 2008

Very earthy taste. I used Cheryl's basil pesto.

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April

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

yum-o! this is super good. I added garlic and parm cheese and a bit more pesto. I used the quick gnocchi from this site instead of store bought.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Jun. 11, 2008

I used asparagus instead of the peppers, and a olive-based pesto. Turned out just a smidge too oily for my tastes, but the mixture of heavenly gnocchi with crisp-fresh sauteed veggies and pesto is a total winner. YUM.

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POETKITTY

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Reviewed: Feb. 11, 2008

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

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Stephstargirl

Cooking Level: Intermediate

Home Town: Carrollton, Kentucky, USA

Living In: Muncie, Indiana, USA

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Reviewed: Jan. 8, 2008

Very quick weeknight meal. This was much better than I was expecting and I just tossed in veggies that I had on hand (red and green pepper and onions). Great recipe!

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Brenda

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Reviewed: Dec. 9, 2007

This recipe was simple, quick and easy to make and tasted pretty good. I wouldnt say its one of my favorite recipes but its good every now and then. I dont think it really reheats very well.

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imperfectly

Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA

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Reviewed: Dec. 1, 2007

YUM!! So good! My husband, who doesn't really like gnocchi much, had seconds (though I think he would have preferred the sauce over pasta-allright by me, I'll do that next time and leave more gnochhi for me!). I added a bit more pesto and used most of a can of petite diced tomatoes for a saucier dish. Topped with parmesan. It was absolutely perfect-like a restaurant! The pan was practically licked clean. Thank you for such a quick, easy, and delicious meal!!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

I too used red bell pepper instead of yellow, and I cooked the vegetables with garlic. Didn't have a tomato but I honestly don't think it needed it. Tasty recipe!

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tracylynn

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Reviewed: Aug. 12, 2007

This was just wonderful...I'll be making this many more times! I followed the advice of other reviewers and added one clove garlic and some fresh basil, and also i sliced the yellow pepper instead of chopping it, which I think makes it look nicer.

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Elaine

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2007

WOW, what a great dish! Added fresh garlic, basil, and ground pepper as personal touches but otherwise it's perfect. The whole family enjoyed it. I'm adding this recipe to my regular rotation and can't wait to make it again. Thanks!

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Suzanne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 20, 2007

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!!!!

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