Pesto Gnocchi with Cherry Tomatoes
This one skillet meal is well-rounded, with pan-fried gnocchi, zucchini, and tomatoes all tossed in pesto and lemon juice.
Servings: 3 servings
Calories: 510kcal
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.
Nutrition
Calories: 510kcal | Carbohydrates: 87g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 1219mg | Potassium: 398mg | Fiber: 13g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 49mg | Calcium: 182mg | Iron: 10mg
