Pesto Gnocchi

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 tablespoon extra virgin olive oil

1 ½ cup cherry tomatoes

1 ½ cup sliced mushrooms

1 yellow bell pepper (cut into thin slices)

½ zucchini (cut into quartered slices)

salt and pepper (to taste)

21 ounces potato gnocchi

1 cup baby spinach (roughly chopped)

2 tablespoons pasta water (more as needed)

lemon juice (to taste)

½ cup crumbled feta cheese

¼ cup pine nuts

1 garlic clove (peeled)

2 cups basil leaves

⅓ cup grated parmesan cheese

⅓ cup olive oil

salt and pepper (to taste)

Directions

First, roast the pine nuts in a pan over medium-high heat. Then add them to a food processor alongside the other basil pesto ingredients. Pulse until the pesto is creamy with some chunks left.

Next, preheat some olive oil in a large pan over medium-high heat. Add the tomatoes to one side of the pan and the mushrooms to the other side. Toss them occasionally and let the tomatoes blister and the mushrooms brown.

When the tomatoes and mushrooms have browned, add the yellow bell pepper and zucchini. Sauté until they start to soften. Then season with salt and pepper and toss.

While you sauté the vegetables, cook the gnocchi for 2-3 minutes. They should still be firm but slightly softened.

Transfer the gnocchi to the pan. Add the pesto, pasta water, and baby spinach. Toss until everything is combined.

Now add some lemon juice and season with more salt and pepper if needed. Carefully stir in the feta cheese and enjoy!

Nutrition

• Calories: 597 kcal
• Total Fat: 35 g
• Saturated Fat: 7 g
• Unsaturated Fat: 24 g
• Cholesterol: 22 mg
• Sodium: 846 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 14 g