Go Back
–+ servings
Gnocchi mixed with chopped red bell peppers, asparagus, zucchini, red onion, pine nuts, and pesto sauce, in a pan.
Print Recipe
No ratings yet

Pesto Gnocchi

Bright, herbaceous pesto is an easy way to give gnocchi an instant upgrade! With a creamy pesto sauce, tender-crisp veggies, pillowy gnocchi, and the crunch of toasted pine nuts, this is a dish full of fantastic textures.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish, Meatless, One Pan, Pasta
Cuisine: American, Italian
Servings: 4
Author: Rachel Gurk

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 cups chopped asparagus, 1-inch pieces (about 12 oz. of untrimmed asparagus)
  • 1 medium zucchini, cut into ¼-inch quarter moons (6 oz. zucchini)
  • 1 red bell pepper, diced
  • ½ medium red onion, diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • ½ teaspoon garlic powder
  • 16 oz. shelf-stable or refrigerated gnocchi
  • ½ cup heavy cream
  • ½ cup pesto
  • ¼ cup grated Parmesan cheese, plus more for garnish
  • 2 tablespoons toasted pine nuts, for garnish
  • fresh sliced basil, for garnish

Instructions

  • Measure out heavy cream and leave it out of the fridge so that it can come to room temperature.
    ½ cup heavy cream
  • In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Add vegetables, season with salt, pepper, and garlic powder, and cook, stirring, until tender, about 7 minutes. Remove from pan and place on a plate or bowl.
    3 tablespoons olive oil, divided, 2 cups chopped asparagus, 1-inch pieces, 1 medium zucchini, cut into ¼-inch quarter moons, 1 red bell pepper, diced, ½ medium red onion, diced, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, ½ teaspoon garlic powder
  • In the same pan, add remaining oil (2 tablespoons) and gnocchi. Cook, stirring only occasionally, for 5 minutes or until gnocchi is golden brown. Add vegetables back to pan.
    16 oz. shelf-stable or refrigerated gnocchi
  • Reduce heat to low, and slowly stir in cream and pesto. Simmer lightly (do not boil!) or until thickened slightly. Stir in cheese.
    ½ cup pesto, ¼ cup grated Parmesan cheese, plus more for garnish
  • Serve immediately, garnished with toasted pine nuts and fresh basil.
    2 tablespoons toasted pine nuts, for garnish, fresh sliced basil, for garnish

Notes

  • Add protein. Pesto gnocchi can be served as a side dish or a light main course, but if you'd like to add protein to the recipe, consider stirring in shredded or cubed rotisserie chicken. Another option is to sauté shrimp in the pan before you do the vegetables. Remove the shrimp from the pan before continuing with the recipe, adding them back in before you add the cream. Grilled shrimp would be great, too.
  • Vegetable options: Feel free to substitute seasonal vegetables of your choice. Even frozen vegetables are okay in this recipe, or sun dried tomatoes with baby spinach.
  • Storage: Pesto gnocchi is best served immediately but if you have some left over, refrigerate it in a covered container for up to 3 days. For best results, reheat in a skillet over low heat just until warmed through. 

Nutrition

Calories: 597kcal | Carbohydrates: 53g | Protein: 12g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 42mg | Sodium: 1090mg | Potassium: 446mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3007IU | Vitamin C: 66mg | Calcium: 179mg | Iron: 7mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.