Sun Dried Tomato Pesto Gnocchi

My husband is a huge fan of Gnocchi.  I always have some on hand in the pantry and we always seem to have it the same way, I thought I would change things up a bit and try it with a fresh pesto I made from basil out of my garden.  This was full of bright summer flavors and a great new way to eat a favorite at my house!

Print Recipe

Sun Dried Tomato Pesto Gnocchi

1 lb pkg Gnocchi
1 zucchini
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.