Gnocchi made easy with Pesto and Zucchini
Looking for a quick and tasty weekday dinner? This Gnocchi with Pesto and Zucchini recipe is just what you need! In only 20 minutes, you can make a delicious meal.
It combines soft gnocchi, fresh homemade pesto, and cooked zucchini for a yummy dish. Perfect for busy nights, both kids and grown-ups will love it. Keep reading to learn how to make this simple and yummy gnocchi recipe!
Finish your meal with a delicious Classic Italian Tiramisu Cake. This rich dessert, with layers of coffee-soaked ladyfingers and mascarpone cheese, is perfect for a special treat.
For quick and easy meals, try next this Potato Salad recipe, simple and satisfying. Italian Focaccia Bread is another great option—soft and fluffy, it’s ideal as a side or for making sandwiches.
If you need something fresh and fast, Couscous Salmon Salad mixes flaky salmon with fluffy couscous and veggies. On busy days, Vegan Lentil Soup is hearty and nutritious, while Tuna, Caper, and Chilli Spaghetti offers a tasty, quick pasta dish. These recipes are easy to make, kid-friendly, and great for busy times.
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What are Gnocchi?
Gnocchi are small Italian dumplings made from potatoes and flour. They’re soft and chewy and are usually served with sauces like marinara or pesto. Gnocchi are boiled until they float and can be used in many different dishes.
Expert Tips
Use Fresh Ingredients: Fresh basil and high-quality olive oil give the best taste.
Toast the Nuts: Lightly toasting pine nuts enhances their flavour.
Adjust Consistency: Add more olive oil if the pesto is too thick, or more basil/ cheese if too thin.
Why this recipe works
This recipe works because it’s quick and easy, ready in under 20 minutes, and family-friendly. The homemade parsley pesto adds a special touch that makes the dish stand out. Plus, the gnocchi are perfectly fluffy and tender—who doesn’t love little potato dumplings?
What You Will Need
Store-bought gnocchi: These are ready-made potato dumplings that cook quickly and are soft and fluffy. You can make your own if you prefer.
Zucchinis: Choose small zucchinis for the best taste.
Olive oil: Used to cook the zucchini. Opt for virgin olive oil if possible.
Salt and pepper: Basic seasonings that enhance the overall taste of the recipe.
Pesto: Pesto is a flavorful sauce made from herbs, garlic, nuts, and cheese, adding a fresh and vibrant taste to the gnocchi and zucchini. You can use store-bought pesto or make your own—it’s very easy! Check below for a simple homemade pesto recipe.
Grated Parmesan cheese: Provides a savoury, cheesy taste and adds extra richness to the dish.
Make it Vegan
Pesto: For a vegan option, use a store-bought vegan pesto or make your own using nutritional yeast instead of cheese.
Grated Parmesan cheese: For a vegan alternative, use nutritional yeast or vegan Parmesan cheese.
How to make homemade Pesto: quick and easy
Here’s a quick and easy recipe for homemade pesto, perfect for 2-3 servings:
Ingredients:
- 1 cup fresh basil leaves
- 1-2 cloves garlic
- 2 tablespoons pine nuts (or any nuts you like)
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt to taste
Instructions:
Blend Ingredients: In a food processor, combine 1 cup fresh basil leaves, 1-2 cloves garlic, and 2 tablespoons pine nuts.
Add Olive Oil: With the processor running, slowly pour in 1/4 cup olive oil until the mixture reaches your desired consistency.
Stir in Cheese: Add 1/4 cup grated Parmesan cheese and a pinch of salt. Blend until smooth.
Adjust to Taste: Taste and adjust the seasoning if needed. Add more cheese, salt, or oil to your liking.
Serve or Store: Use immediately or store in an airtight container in the fridge for up to a week. You can also freeze it for longer storage.
Enjoy your homemade pesto with pasta, sandwiches, or as a flavorful dip!
How to make the recipe
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the top. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the sliced zucchini and cook for 5-7 minutes, until tender and slightly browned. Season with salt and pepper.
Add the cooked gnocchi to the skillet and toss with the zucchini. Stir in the pesto and cook for another 1-2 minutes, until everything is heated through.
Top with grated Parmesan cheese and serve.
Recipe variations to explore
Here are five delicious recipes that you can make with gnocchi:
Gnocchi with Tomato Sauce and Mozzarella
- Boil the gnocchi according to the package instructions. In a separate pan, sauté some garlic in olive oil. Add a can of crushed tomatoes, salt, and pepper to taste. Let the sauce simmer for about 10 minutes. Add the gnocchi to the sauce and stir to combine. Top with slices of fresh mozzarella cheese and broil until the cheese is melted and bubbly.
Gnocchi with Pesto and Roasted Vegetables
- Preheat your oven to 400°F. Toss some chopped vegetables (such as zucchini, bell peppers, and onions) with olive oil and salt. Roast in the oven for about 20 minutes, or until tender. Cook the gnocchi according to the package instructions. In a separate pan, heat up some pesto sauce. Add the cooked gnocchi and roasted vegetables to the pan and stir to combine.
Gnocchi with Brown Butter and Sage
- Cook the gnocchi according to the package instructions. In a separate pan, melt some butter over medium heat. Add a handful of chopped fresh sage leaves and cook until the butter turns golden brown and the sage leaves are crispy. Add the cooked gnocchi to the pan and stir to coat in the butter sauce. Serve with freshly grated Parmesan cheese.
Gnocchi with Creamy Mushroom Sauce
- Cook the gnocchi according to the package instructions. In a separate pan, sauté some sliced mushrooms in butter until they are golden brown. Add some heavy cream and let the mixture simmer for a few minutes until the sauce has thickened. Season with salt and pepper to taste. Add the cooked gnocchi to the pan and stir to coat in the creamy mushroom sauce.
Gnocchi with Sausage and Kale
- Cook the gnocchi according to the package instructions. In a separate pan, cook some sliced sausage until browned. Remove the sausage from the pan and set aside. In the same pan, sauté some chopped kale in olive oil until wilted. Add the cooked gnocchi and sausage back to the pan and stir to combine. Serve with freshly grated Parmesan cheese.
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How to serve
Courgette pesto gnocchi can be served as a main course or a side dish. It pairs well with a fresh salad or roasted vegetables. You can also add some grilled chicken or shrimp for a protein boost.
Storage and leftovers
For the best texture, gnocchi are ideal when freshly made. Storing and reheating them can cause them to become hard and lose their softness. It’s best to cook only the amount you plan to serve and make the recipe again as needed for optimal enjoyment.
FAQs for Gnocchi with Pesto and Zucchini
1. Can I use homemade gnocchi instead of store-bought?
- Yes, homemade gnocchi works great in this recipe. Just ensure it’s cooked until tender before adding it to the skillet.
2. How can I make this dish vegan?
- Use a store-bought vegan pesto or make your own with nutritional yeast instead of Parmesan cheese.
- Substitute the grated Parmesan with vegan Parmesan or simply omit it.
3. Can I use a different type of vegetable?
- Yes, you can use vegetables like bell peppers, cherry tomatoes, or spinach instead of zucchini. Adjust the cooking time as needed.
4. How do I store leftovers?
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Note that this dish is best consumed fresh; refrigerating gnocchi can make them hard. Reheat gently in a pan or microwave.
5. Can I freeze this dish?
- The gnocchi can be frozen, but the pesto and zucchini may not reheat as well. For best results, prepare the gnocchi and zucchini fresh and freeze only the pesto if needed.
6. What can I use instead of pine nuts in the pesto?
- Substitute pine nuts with walnuts, almonds, or sunflower seeds. Adjust the amount to taste.
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How to make easy gnocchi with pesto and zucchini
Ingredients
- 500 g store-bought gnocchi
- 2 medium zucchinis sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 3-4 tbsp pesto see the post for a homemade pesto recipe
- 50 g grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes or until they float to the surface. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced zucchini and cook for 5-7 minutes or until tender and lightly browned. Season with salt and pepper.
- Add the cooked gnocchi to the skillet with the zucchini and toss to combine.
- Stir in the pesto and cook for another 1-2 minutes or until everything is heated through.
- Sprinkle grated Parmesan cheese over the top and serve.
- Enjoy your delicious store-bought gnocchi with pesto and zucchini!
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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.
- Use a fork to make ridges on the gnocchi to help it hold the sauce better.
- 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.
