Mondays around here are usually "meatless" as we are leaning more towards being vegetarian and our youngest daughter is now a vegan. This recipe meets all of our needs and desires. If you have a vegan, you will need to look for prepared pesto that does not contain Parmesan cheese. I've removed the pine nuts from the original recipe and added red pepper as we love extra veggies!
The original recipe does not call for Parmesan to be sprinkled on top but a couple of us in the family like it that way so I've included it.
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| image courtesy of taste of home |
PESTO GNOCCHI
1 pkg of potato gnocchi (16 oz)
2 tsp olive oil
1 c. diced zucchini
1/2 c. chopped sweet yellow pepper
1/2 c. chopped sweet red pepper
1/4 c. prepared pesto
1 c. chopped tomatoes
1/4 c. shredded Parmesan, optional
- Cook gnocchi according to package directions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat and then saute the veggies until the zucchini is tender.
- Add the pesto and gnocchi and stir gently to coat.
- Stir in the tomatoes.
TIPS: While the water is boiling for the gnocchi, you can do step 2 as gnocchi only takes 2 minutes to cook!
Place the Parmesan cheese in a small serving bowl for people who desire this topping. If you don't have a vegan in the group, simply add the cheese to the top of the gnocchi, gently stirring.
DINNER IDEA
Pesto Potato Gnocchi
Field Greens with sliced cucumbers and a dash of Tuscan Italian dressing
Garlic Biscuits or breadsticks
ENJOY!!
as with all of the recipes under the faithfixes label, you do have permission to copy and print out this post!
2 comments:
I am vegan so I am always making adjustments to my recipes. Hubby just adds cheese to veggie spaghetti if he wants it. I'll look for some gnocchi.. usually I make whole wheat spaghetti.
Yum, I love gnocchi and this sounds delicious! I'm going to bookmark it to try next time I have gnocchi on hand.
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