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!

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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.

For Book Club this morning I wanted to make something to take to share with all my ladies and our kids but I also wanted it to be something healthy. I opened my fridge and started pulling stuff out. I came up with this salad. I loved how easy it was to throw together and that it was chocked full of fresh veggies!

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Italian Pasta Salad

Dressing

2 oz Red Wine or Balsamic Vinegar
4 oz Olive Oil
1/8 tsp kosher salt
1/8 tsp onion powder
1/8 tsp dried basil
1/4 tsp dried oregano
1 garlic clove, pressed
1 1/2 tsp sugar

In a 1/2 pint mason jar add all of the ingredients. Tighten the lid and shake vigorously. The dressing will separate, shake again immediately before use.

Salad

6 oz pasta cooked and drained (I used mini-rotini)
1/2 English Cucumber quartered and sliced
2 small carrots, peeled and chopped
1 cup cherry/grape tomatoes, halved
3 mozzarella string cheese sticks, sliced
1/2 cup turkey mini-pepperoni's
1/2 cup dressing
1/4 tsp kosher salt
1/8 tsp fresh ground pepper
1/2 tsp Italian seasoning
Parmesan Cheese, optional

Cook and drain the pasta. Meanwhile prepare the vegetables and place in a large serving bowl.

Add the cooled pasta, pepperoni, and cheese, mix until combined.

Add 1/2 cup off the prepared dressing, sprinkle with the salt, pepper, and Italian seasoning. Stir with a large spoon to coat the salad with dressing.