Pesto Gnocchi with 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.
I love whipping up quick, restaurant-quality dishes that are easy to make and taste amazing. With simple ingredients, I can create delicious meals for my family. Sharing homemade meals creates special memories that last.
Looking for more? Check out these Dinner Recipes!
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?
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.
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
Gnocchi with Tomato Sauce and Mozzarella: Boil gnocchi according to package instructions. In a pan, sauté garlic in olive oil, then add crushed tomatoes, salt, and pepper. Simmer for 10 minutes, then toss in gnocchi. Top with fresh mozzarella and broil until bubbly.
Gnocchi with Pesto and Roasted Vegetables: Roast chopped zucchini, bell peppers, and onions at 400°F for 20 minutes. Cook gnocchi as directed. Heat pesto in a pan, then mix in the gnocchi and roasted vegetables for a quick, flavorful meal.
Gnocchi with Brown Butter and Sage: Cook gnocchi as per instructions. In a pan, melt butter over medium heat, then add chopped sage. Cook until butter turns golden and sage crisps up. Toss in gnocchi and coat well. Serve with Parmesan.
Gnocchi with Creamy Mushroom Sauce: Sauté sliced mushrooms in butter until golden. Pour in heavy cream and let it thicken. Season with salt and pepper, then add cooked gnocchi. Stir to coat in the rich, creamy sauce.
Gnocchi with Sausage and Kale: Brown sliced sausage in a pan, then remove. In the same pan, sauté kale in olive oil until wilted. Return sausage and add cooked gnocchi. Stir together and serve with Parmesan.
How to serve
Courgette pesto gnocchi can be served as a main course or a side dish. It pairs well with a fresh tomato and cucumber Mediterranean salad or roasted vegetables like saksuka. You can also add some grilled chicken, roast salmon en papillote 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.
Looking for more? Check out +54 Best Mains Recipes!
FAQs
More Italian Recipes you may like
- Easy Pancetta and Zucchini Pasta
- Tuna, caper and chilli spaghetti recipe
- Vegan Lentil Soup
- Couscous Salmon Salad
- Sweetcorn, Tuna Pizza
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 tbsp pesto see the post for a homemade pesto recipe
- 50 g Parmesan cheese grated
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.500 g store-bought gnocchi
- 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.2 medium zucchinis, 2 tbsp olive oil, 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.3 tbsp pesto
- Sprinkle grated Parmesan cheese over the top and serve.50 g Parmesan cheese
- Enjoy your delicious store-bought gnocchi with pesto and zucchini!
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.
- 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.
Delicious and easy! I actually had a packagfe of gnocchi in my pantry and homemade pesto in the fridge so this recipe worked out perfectly for me on a weeknight. Delish!
This pesto and zucchini gnocchi was so delicious!! It was so easy to make and my family loved the recipe.
This gnocchi with pesto and zucchini is so yummy, my family approved it.
gnocchi is one of my all-time favorite dishes to make! I love that you added zucchini to this dish which sends it over the top!
Yum, yum! These pesto zucchini gnocchi turned out perfectly! The whole family loved it!
Pesto and zucchini together. Yum!
Easy yet fancy. It made a beautiful dinner for guests. Thanks for the great recipe.
Delicious! And very easy to make this recipe! Thank you for sharing with us!