20-Minute Pesto Gnocchi with Zucchini
Make easy gnocchi with pesto and zucchini in under 20 minutes! A simple, delicious meal with tender gnocchi, sautéed zucchini, and rich pesto—perfect for a quick dinner.
Servings: 3
Calories: 498kcal
Ingredients
- 500 g store-bought gnocchi
- 2 medium zucchinis sliced or diced
- 2 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoon pesto (adjust to personal preference) *here is recipe for a homemade Thai-inspired pesto.
- 50 g Parmesan cheese freshly grated
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced (or diced) zucchini and cook for 5 to 7 minutes, or until the zucchini is tender and lightly browned. Season generously with salt and pepper.2 medium zucchinis, 2 tablespoon olive oil, Salt and pepper
- While the zucchini cooks, bring a large pot of salted water to a boil. Add the gnocchi and cook for 2 to 3 minutes, or just until they float to the surface. Immediately drain the gnocchi and set aside.500 g store-bought gnocchi
- Reduce the heat under the skillet to medium. Add the drained gnocchi to the skillet with the cooked zucchini and toss gently to combine.
- Stir in the pesto and cook for an additional 1 to 2 minutes until the gnocchi and zucchini are coated and everything is heated through.3 tablespoon pesto (adjust to personal preference)
- Remove the skillet from the heat. Sprinkle with the grated Parmesan cheese and serve immediately.50 g Parmesan cheese
Video
Notes
- Use fresh courgettes for the best flavour.
- Don't overcook the gnocchi; it should be firm to the bite.
- Use a non-stick pan to cook the gnocchi.
- Drain the gnocchi quickly and shake off the excess water to prevent it from getting too mushy.
- Serve the gnocchi immediately after cooking for the best taste and texture.
Nutrition
Calories: 498kcal | Carbohydrates: 65g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 983mg | Potassium: 356mg | Fiber: 5g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 23mg | Calcium: 276mg | Iron: 7mg
