Pesto Gnocchi mouth-watering summer salad
This bright and fresh pesto gnocchi will become your summer delicacy. It’s bold, full of flavor, and so delicious!
Pesto gnocchi is a delicious stand-alone dish, but it is also delicious with cheese garlic bread, creamy pesto sauce or Parmesan zucchini. Either way, it is a must! !
Family favorite gnocchi
How incredible does this gnocchi with pesto look like? All those fresh vegetables, thick potato gnocchi pasta, and parmesan shavings. Those colors are so beautiful. I’m in love, I don’t care who knows! ! This recipe is a time-tested real family favorite. I can eat this pesto gnocchi every day.That’s great
There are many different times when this recipe comes in handy. It is a delicious lunch that you can prepare in advance and enjoy within a week. It can also make a delicious dinner that your family will love. Need a quick meal for a summer picnic? This pesto gnocchi is your answer.
This is great as a main dish or side dish. If you like Greek, you should also try chicken kebabs and Greek chicken rolls.
How to make gnocchi with pesto
vegetable. Before starting to cook, chop up all the vegetables. This preparation will make your cooking process smoother.
spaghetti. First cook the gnocchi pasta according to the instructions on the package. Use any brand of gnocchi you like. Drain it and set aside. Add two teaspoons of olive oil to the frying pan over medium heat.
Combine. Add the chopped zucchini, chili and sauce until tender. Pour in the pesto sauce and pasta and stir gently. Then add the chopped tomatoes.
Decorate. If you want something extra, sprinkle some roasted pine nuts on top.
This recipe can feed four people, so if you need more, definitely double it. I don’t think you can eat too much of this salad. It can make delicious leftovers.
Prompt, change + store information
Toasted pine nuts, Place the pine nuts in a dry pan on the stove and heat them over a medium-low heat. Stir constantly until they are scented and light brown.
The easiest way Add some spices This dish will add crushed red pepper flakes. Add a dash or two to increase the flavor of the spice.
Store Pesto gnocchi; it should be consumed within 2 days of making! Put it in an airtight container in the refrigerator.
In order to make pesto gnocchi in advance, Cut the vegetables a few days in advance to prepare the meal. You can also make your own pesto a few days in advance.
For more pesto recipes, be sure to check out:
Course main course
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
Calories 278 kcal
Author Little Luna
- 16 ounces potato gnocchi
- 2 teaspoons olive oil
- 1 cup diced zucchini
- 1/2 cup chopped yellow pepper
- 1/4 cup pesto
- 1 cup chopped tomatoes
- Pine nut roast
- Parmesan cheese grated
Cook and drain the gnocchi according to the package instructions.
When cooking glutinous rice balls, add olive oil to a large frying pan over medium heat. Fry the zucchini and diced pepper until tender.
Gently stir the pesto and gnocchi. Add tomatoes and stir carefully. Topping and parmesan cheese (optional). Yield: 4 servings.
Adapt your own taste.