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Gnocchi with Pesto and Veggies

Gnocchi are a type of Italian pasta with a soft texture. They’re usually made with potato - or semolina - as a main ingredient, and sometimes have egg and cheese in the mix. In Italy they’re usually served as an entree, but you can also enjoy them as a main course. We’ve tried them in this simple dish, with pesto sauce, and a few veggies, and we’re already big fans of them.
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Gnocchi are a type of Italian pasta with a soft texture. They’re usually made with potato - or semolina - as a main ingredient, and sometimes have egg and cheese in the mix. In Italy they’re usually served as an entree, but you can also enjoy them as a main course. We’ve tried them in this simple dish, with pesto sauce, and a few veggies, and we’re already big fans of them.

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Ingredients

5 ounces of frozen gnocchi
salt
1 tablespoon vegetable oil
2 garlic cloves, crushed
¼ red bell pepper, chopped
¼ yellow bell pepper, chopped
2 teaspoons of pesto sauce
5 , halved
1 spring onion, chopped
1 tablespoon pine nut, toasted

Ingredients

Steps

1
Done

Place a saucepan over medium heat and fill it with water.

2
Done

Add a pinch of salt and bring it to a boil. Add the gnocchi and cook them according to the instructions on the package.

3
Done

Next heat the oil in a skillet over medium heat. Add the garlic and cook it for 30 seconds.

4
Done

Add the bell peppers and cook them until they soften. Add the gnocchi, stir, and cook everything for 2 minutes.

5
Done

Add the pesto sauce, cherry tomatoes, spring onion, and toasted pine nuts. Stir, and cook everything for 1-2 minutes.

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Nutritional Chart

260 kcal
Calories
22 g
Carbs
5 g
Protein
18 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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