Pesto Gnocchi

By Rachel Cooks

Ingredients

3 tablespoons olive oil, divided
2 cups chopped asparagus, 1-inch pieces ((about 12 oz. of untrimmed asparagus))
1 medium zucchini, cut into ¼-inch quarter moons ((6 oz. zucchini))
1 red bell pepper, diced
½ medium red onion, diced
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
½ teaspoon garlic powder
16 oz. shelf-stable or refrigerated gnocchi
½ cup heavy cream
½ cup pesto
¼ cup grated Parmesan cheese, plus more for garnish
2 tablespoons toasted pine nuts, for garnish
fresh sliced basil, for garnish

Prep Time10mins
Cook Time15mins
Servings4

Instructions

Measure out heavy cream and leave it out of the fridge so that it can come to room temperature.

In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Add vegetables, season with salt, pepper, and garlic powder, and cook, stirring, until tender, about 7 minutes. Remove from pan and place on a plate or bowl.

In the same pan, add remaining oil (2 tablespoons) and gnocchi. Cook, stirring only occasionally, for 5 minutes or until gnocchi is golden brown. Add vegetables back to pan.

Reduce heat to low, and slowly stir in cream and pesto. Simmer lightly (do not boil!) or until thickened slightly. Stir in cheese.

Serve immediately, garnished with toasted pine nuts and fresh basil.