Sun Dried Tomato Pesto Gnocchi1 lb pkg Gnocchi
1 summer squash
salt and pepper
1/2 tsp Italian seasoning
2 Tbsp freshly Grated Parmesan Cheese
1/4 cup Sun Dried Tomato Pesto
Bring a pot of water to a boil. Meanwhile wash the vegetables. Slice in half lengthwise and then slice. Heat a large saute pan or wok over medium high heat. Add a pinch of salt and about 1 Tbsp of olive oil to the pasta water and cook according to package directions. Saute the zucchini and squash seasoned with salt and pepper and the 1/2 tsp Italian seasoning.
The Gnocchi is done when it floats to the top of the water.
Transfer the Gnocchi with a slotted spoon to the wok and season with a pinch of salt and fresh ground pepper. Grate about 2 Tbsp of Parmesan cheese on top and stir well to mix all of the ingredients.
Add the pesto and stir well. When the Gnocchi is coated evenly transfer to a serving bowl and garnish with more Parmesan cheese if desired.