Categories: Pasta

Ingredients

• 16 oz. potato gnocchi
• 2 tsp olive oil
• 1 cup diced zucchini
• 1/2 cup chopped sweet yellow pepper
• 1/4 cup prepared pesto
• 1 cup chopped tomatoes
• Toasted pine nuts

Directions

1. Cook gnocchi as directed; drain.

2. Meanwhile, in a large skillet, heat olive oil over medium-high heat; saute zucchini and yellow pepper until zucchini is tender.

3. Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. Top with pine nuts.

Email to a friend | Print this recipe | Back