Description
Creamy Pesto Veggie Gnocchi is a delightful dish that brings restaurant-quality flavors to your home kitchen. With fluffy gnocchi enveloped in a velvety pesto sauce made from fresh basil and rich cream, this recipe is as comforting as it is visually stunning. Perfect for weeknight dinners or special occasions, it’s easy to prepare and can be customized to suit any dietary preference.
Ingredients
Scale
- 1 pound gnocchi (fresh or frozen)
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare ingredients: Wash and chop the zucchini and bell pepper into bite-sized pieces.
- Make the pesto: In a food processor, blend basil leaves, toasted pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper until smooth.
- Sauté veggies: Heat olive oil in a skillet over medium heat. Add zucchini and bell peppers; cook for about 5-7 minutes until tender.
- Cook gnocchi: Boil salted water in a pot. Cook gnocchi according to package instructions until they float (about 2-3 minutes), then drain.
- Combine: Add cooked gnocchi to the skillet with veggies. Stir in heavy cream and pesto; heat on low for 2 minutes until everything is well coated.
- Serve: Adjust seasoning with lemon juice or more cheese if desired. Top with additional Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 520
- Sugar: 3g
- Sodium: 560mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg