Pan-fried gnocchi is tossed in a light pesto sauce alongside cherry tomatoes, zucchini, and lemon. This is a 20 minute recipe that's perfect for weeknight dinners!
As is inevitable when the weather warms up and I buy a giant container of Costco pesto, I have a new pesto recipe to share!
This pesto gnocchi with tomatoes and white beans is truly a 20 minute, one skillet recipe. It requires just a few minutes of prep and is perfect for spring and summer cooking.
The gnocchi is pan-fried alongside cherry tomatoes and zucchini, then everything is tossed with a simple light sauce of pesto, lemon juice, and lemon zest.
This pesto gnocchi is similar to my skillet gnocchi with cherry tomatoes and one pot cherry tomato orzo, so check those out if you enjoy this recipe!
Ingredients and substitutions
- Cherry tomatoes: Grape tomatoes also work here.
- Gnocchi: I typically use Delallo potato gnocchi, but any brand works.
- Pesto: My favorite pesto is the Kirkland (Costco) pesto, but in the past I've enjoyed Delallo brand as well. Homemade pesto works even better, if you happen to have a surplus of basil on hand. Note that if you are vegetarian, most store-bought pestos are not strictly vegetarian because of the Parmesan cheese.
- White beans: I like cannellini beans best for pasta dishes, but great northern or standard white beans also work. They add protein and fiber to the dish. Of course, you could also do Italian sausage or another protein in place of beans.
- Zucchini: Feel free to use yellow squash in place of zucchini, or even omit squash entirely if you're not a fan. This just adds extra fiber and a little crunch.
How to make
Equipment: I use a 12-inch cast iron skillet, but any similarly sized skillet works here.
- Heat the skillet over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini and sliced cherry tomatoes. Sauté for 4-5 minutes, until the tomatoes are starting to break down.
- Stir in the gnocchi and drained and rinsed white beans. Continue pan-frying until the gnocchi is soft and the zucchini is golden.
- Stir in minced garlic and optional red pepper flakes, cooking another 1-2 minutes, until aromatic.
- Stir in the pesto, juice from a lemon, and lemon zest. Top with freshly grated Parmesan cheese and freshly ground black pepper.
Storage notes
Leftover pesto gnocchi is best within 3-4 days. Keep refrigerated in a closed container.
Reheat leftover gnocchi in a skillet over medium heat, stirring frequently, until heated through. It also reheats well in the microwave.
More summer meals
Recipe
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Pesto Gnocchi with Cherry Tomatoes
Ingredients
- 1 pint cherry tomatoes
- 1 medium zucchini
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- 16 ounces gnocchi
- 15 ounce can cannellini beans or great northern beans; drained and rinsed
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- ¼ cup pesto plus more for serving
- 1 medium lemon juiced and zested (about 3 tablespoons lemon juice)
- Parmesan cheese for serving
- freshly ground black pepper to taste
Instructions
- Slice the cherry tomatoes in half and slice the zucchini into half moons.
- Heat a large skillet over medium heat. Drizzle with olive oil. Once hot, add the sliced cherry tomatoes and zucchini. Sauté for 4-5 minutes, stirring occasionally, or until the tomatoes are starting to break down and the zucchini softens.
- Stir in the salt, gnocchi, and drained and rinsed beans. Continue pan-frying until the gnocchi is soft and the zucchini is golden, about 5 minutes, stirring occasionally.
- Stir in minced garlic and optional red pepper flakes, cooking another 1-2 minutes, until the garlic is aromatic.
- Reduce the heat to low. Stir in the pesto, juice from a lemon, and lemon zest. Top with freshly grated Parmesan cheese and freshly ground black pepper. Serve garnished with extra dollops of pesto, if desired. Enjoy!
Video
Notes
- Tomatoes: Cherry or grape tomatoes work.
- Squash: Yellow squash also works here.
- Leftover pesto gnocchi is best within 3-4 days. Keep refrigerated in a closed container. Reheat leftover gnocchi in a skillet over medium heat, stirring frequently, until heated through. It also reheats well in the microwave.
Karen McGregor-Lucchesi says
Great recipe that was easy to throw together and quick to make! I used a little too much lemon but other than that absolutely delicious and I will definitely make it again!
Allison says
Made this for dinner last night, truly a 20 minute recipe. We loved it, although next time I make it ill probably double the beans, due to personal preference.
Cassidy Reeser says
I'm always a fan of adding more beans! Thanks for the review!