30 Minute Creamy Pesto Gnocchi with Veggies
Indulge in a creamy pesto delight with this 30-minute gnocchi dish, featuring soft potato gnocchi paired with vibrant bell peppers, cherry tomatoes, and zucchini. Enveloped in a rich pesto cream sauce, this quick recipe is perfect for busy weeknights or impressing guests effortlessly. Savor the explosion of flavors and colors that make every bite unforgettable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 lb potato gnocchi
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced (mixed colors)
- 1 medium zucchini, sliced
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Boil the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float, about 2-3 minutes. Drain and set aside.
- 2. Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and zucchini; sauté for about 5 minutes until tender but crisp.
- 3. Add Cherry Tomatoes: Stir in halved cherry tomatoes and cook for an additional 3 minutes until slightly blistered.
- 4. Combine Everything: Add drained gnocchi to the skillet with veggies. Pour in pesto sauce and heavy cream; stir gently until everything is well coated.
- 5. Heat Through: Cook on low heat for another 2 minutes to allow flavors to meld.
- 6. Serve It Up: Plate your dish and garnish with extra basil or Parmesan cheese if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: - Feel free to swap vegetables based on preference; spinach and asparagus work well too. - For added protein, consider mixing in grilled chicken or chickpeas.