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A close up of crispy gnocchi with pesto on a serving platter with a spoon.
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4.30 from 10 votes

Pesto Gnocchi with Summer Veggies

This colorful, one-pan pasta with pesto and vegetables is easy to assemble and richly flavored. With the help of a couple of store-bought ingredients it comes together in about 30 minutes to make a quick weeknight family dinner. Feel free to add or omit vegetables as necessary.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: Italian
Diet: Vegetarian
Servings: 4
Author: Emily Teel

Ingredients

  • 1 pound gnocchi (store bought or homemade)
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, minced
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup grape tomatoes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 to 4 handfuls baby spinach
  • 1/2 cup basil pesto
  • Parmesan cheese, for serving

Instructions

  • Prep the gnocchi. Cook the gnocchi in boiling, salted water according to package instructions. Drain thoroughly.
  • Cook the vegetables. In a large non-stick skillet or wok, warm 1 tablespoon of the olive oil over medium-high heat. Add the onion and sauté until fragrant and beginning to brown, about 4 minutes. Add the garlic, zucchini, and peppers and toss together until the zucchini and peppers are tender, about 4 minutes. Tip the pan’s contents onto a rimmed plate, then return the pan to medium-high heat.
  • Crisp the gnocchi. Add remaining 1 tablespoon olive oil to the pan. When it sizzles, add the gnocchi and do not stir. Allow the gnocchi to cook on one side until nicely browned and crispy, about 3 minutes, then flip and brown on the second side.
  • Combine everything. Add the tomatoes, salt, and a grind of black pepper to the pan and cook, stirring gently, until some of the tomatoes have burst, about 3 minutes. Add spinach and pesto and stir gently until spinach has wilted slightly, about one minute. Return onion-zucchini-pepper mixture to the pan and stir to combine.
  • Serve. Ladle onto your serving plates, top with Parmesan cheese, and serve warm.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 412.5kcal | Carbohydrates: 52.7g | Protein: 8.4g | Fat: 19.8g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.1g | Cholesterol: 2.5mg | Sodium: 991.5mg | Potassium: 507.8mg | Fiber: 5.9g | Sugar: 5.7g | Vitamin A: 4134.6IU | Vitamin C: 114.9mg | Calcium: 118.4mg | Iron: 5.5mg

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