Sun Dried Tomato Pesto Gnocchi

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Quick cooking pasta dish full of fresh summer flavors and vegetables.

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  • 4
  • Easy
  • 10 mins
  • 15 mins
  • Average budget

Ingredients

  • 1 lb pkg Gnocchi
  • 1 zucchini
  • 1 summer squash
  • salt and pepper
  • 1/2 tsp Italian seasoning
  • 2 Tbsp freshly Grated Parmesan Cheese
  • 1/4 cup Sun Dried Tomato Pesto

Preparation

Step 1

Bring a pot of water to a boil. Add a pinch of salt and about 1 Tbsp of olive oil to the pasta water and cook according to package directions. The Gnocchi is done when it floats to the top of the water.

Step 2

Meanwhile wash the vegetables. Slice in half lengthwise and then slice. Heat a large saute pan or wok over medium high heat. Saute the zucchini and squash seasoned with salt and pepper and the 1/2 tsp Italian seasoning.

Step 3

Transfer the Gnocchi with a slotted spoon to the wok and season with a pinch of salt and fresh ground pepper. Grate about 2 Tbsp of Parmesan cheese on top and stir well to mix all of the ingredients. Add the pesto and stir well. When the Gnocchi is coated evenly transfer to a serving bowl and garnish with more Parmesan cheese if desired.

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Recipe for Sun Dried Tomato Pesto: http://ahandfulofeverything.blogspot.com/2013/07/sun-dried-tomato-pesto.html

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