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Gnocchi with Pesto Sauce

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 package (16 ounces) potato gnocchi
  • 2 teaspoons olive oil
  • 1 cup diced zucchini
  • 1/2 cup chopped sweet yellow pepper
  • 1/4 cup prepared pesto
  • 1 cup chopped tomatoes
  • Toasted pine nuts, optional


  • Cook gnocchi according to package directions; drain.
  • Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender.
  • Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
Editor's Note
Look for potato gnocchi in the pasta or frozen foods section.
Nutrition Facts
1 cup: 327 calories, 9g fat (2g saturated fat), 8mg cholesterol, 682mg sodium, 52g carbohydrate (10g sugars, 4g fiber), 9g protein.

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Average Rating:
  • DebbieT
    Feb 12, 2015

    Very plain. Needs more flavor.

  • Gluttongoose
    Jan 4, 2015

    Sounds like a quick meal to make when you haven't got much time. Think I'll add some mushrooms to it though. Thank you ' AuntieA1955 ' for the basil recipe. I've never tried roasted garlic before. Will do some pine nuts and sunflower seeds in a pestle and mortar, then add the garlic, grated cheese, chopped basil, oil and lemon juice. Blenders are alright if you really need them. But you can make this just as easily by hand, without all that washing up.

  • husbandhatescasseroles
    Jan 23, 2013

    This is a great way to use up the pesto I made from the summer's extra basil! Easy and delicious.

  • AuntieA1955
    Jan 16, 2013

    I would like to share my prep for home made pesto if you are like me and like the fresh taste. Oven roast whole bulb of garlic by slicing off top portion of head, drizzle w/ olive oil, wrap in foil. Roast in 400 oven, 10-15 min. Meanwhile in blender or preferably Vita-Mix, add Basil leafs and olive oil. Blend in small batches as much as you need or do several and freeze in batches in a size that you'll use in a week time. Add only enough oil to keep the blender action moving, don't worry about it tho! Dry chop pine or walnuts. Pine nuts have gotten really pricey! Add to basil and oil mix along with your prefered amount of parm. cheese and cooled roasted garlic. Store in fridge up to one week, stir before use. Don't add chhese while blending, oil get's too warm. Roasting garlic gives a wonderful sweet flavor! This is also nice in grilled cheese.

  • galeforcewinds
    Oct 15, 2012

    Great taste and easy to make

  • jwagner831
    May 2, 2011

    Easy, delicious, pretty and good for you. My 6-year-old had seconds! Delicious and a keeper.

  • Cyndy Rogers
    Apr 2, 2010

    This recipes was DELICIOUS (not to mention quite economical for 4 people)! And so simple! I substituted broccoli flowerets for the zucchini because that is what I had on hand, and it was fabulous. And very pretty - perfect for dinner parties or fancy entertaining. A keeper for sure. I will be making this recipe again.

  • debihunt
    Dec 15, 2009

    This recipe was great, but i altered it a bit to give it a bit more kick. Instead of the yellow pepper, I added a red pepper as well as a medium onion chopped, 2 cloves of garlic, 1 tsp italian seasoning, and 1 tsp vegetable spice. I will definitely make this one again.