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Sun Dried Tomato Pesto Gnocchi


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

Rate this recipe 3.2/5 (18 Votes)


  • 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


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget


Step 1

Sun Dried Tomato Pesto Gnocchi - 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

Sun Dried Tomato Pesto Gnocchi - 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

Sun Dried Tomato Pesto Gnocchi - 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.


Recipe for Sun Dried Tomato Pesto:

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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