Zucchini Gnocchi with Basil Pesto

Name: Zucchini Gnocchi with Basil Pesto
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italy
Ingredients: 500 g of potato gnocchi; 2 zucchini (medium); 1 pinch of salt; 1 pinch of pepper; 1 bunch of basil (fresh); 30 g of pine nuts; 50 g of parmesan (freshly grated); 2 garlic cloves; 100 ml of olive oil

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A flavorful dish combining the softness of potato gnocchi with the crunch of zucchini and the freshness of homemade basil pesto.

Total time: 1 h
Prep: 45 min
Cook: 15 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 9

servings

Estimated cost €5.00

1 lb potato gnocchi
2 zucchinimedium
1 pinch of salt
1 pinch of pepper

For the pesto and the garnish

1 bunch of basilfresh

For the pesto

3 ½ tbsp pine nuts
½ cup parmesanfreshly grated
2 garlic cloves

For the pesto and the cooking

½ cup olive oil

Equipment

Skilletfor the zucchini
Colander
Immersion blenderor food processor
Large saucepanfor the gnocchi

Instructions

Tap a number to check off the step, and a time to start a timer.

Make the pesto: In a blender, combine the basil leaves, pine nuts, grated Parmesan, garlic cloves, olive oil, salt and pepper. Blend until you get a smooth sauce. Adjust the seasoning if needed.

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Prepare the zucchini: Wash the zucchini and dice them. In a pan, heat the olive oil and sauté the diced zucchini until they are lightly golden and tender. Season with salt and pepper. Set aside.

Cook the gnocchi: Bring the salted water to a boil in a large pot. Drop the potato gnocchi into the boiling water. Let them cook. They are ready when they float to the surface.

Drain and toss: Using a strainer or slotted spoon, drain the gnocchi and immediately transfer them to the pan with the zucchini.

Assemble: Add the basil pesto to the gnocchi and zucchini. Toss gently to coat all the ingredients well.

Serve: Serve the gnocchi hot, topped with a few fresh basil leaves for decoration.

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Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

For dessert

Parrozzo with Almonds and Dark Chocolate

1 h 05Easy

To drink

5.0

Aperol Spritz

5 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein10 g12%
Carbs40 g48%
Fat15 g40%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a creamier pesto, you can add a small amount of the gnocchi cooking water before blending. Feel free to lightly toast the pine nuts in a dry pan to bring out their flavor.

Freezing : Can you freeze this recipe?

Yes

The pesto freezes very well for up to 3 months in ice cube trays or small jars. Cooked gnocchi can be frozen for up to 2 months, but their texture may change slightly when reheated.

Storage : How long does it keep?

The pesto keeps 5 to 7 days in an airtight jar in the fridge, covered with olive oil. Cooked, drained gnocchi keep 3 to 4 days max in an airtight container in the fridge. Toss just before serving for a better texture.

Making ahead : Can you make it the day before?

Yes

The pesto can be made entirely ahead of time (5-7 days in the fridge). Cut zucchini keeps for a day in a cool place.

Reheating : How do you reheat it?

In a saucepan: Reheat gently over low heat, adding a splash of water or broth if needed. In the microwave: In portions, medium power 1-2 minutes; the texture of the gnocchi may become softer.

Variations

Garnish with a few fresh basil leaves.
Toss gently to coat well in pesto.
Serve the gnocchi piping hot.

Mistakes to avoid

Cooking the gnocchi too long: take them out as soon as they float up.
Browning the zucchini too much: they should stay lightly golden.
Stirring vigorously: coat gently.

Frequently asked questions

How do you make the basil pesto?

Blend the basil leaves, pine nuts, grated Parmesan, garlic, olive oil, salt and pepper in a blender until you get a smooth, fragrant sauce.

How do you cook the zucchini?

Wash the zucchini, dice them, then sauté them in a pan with hot olive oil until they are lightly golden, before adding the gnocchi.

How do you know when the gnocchi are cooked?

Drop the potato gnocchi into boiling salted water: they are ready when they float to the surface. Drain them with a slotted spoon and transfer them to the pan.

How do you assemble the dish?

Add the pesto to the gnocchi and zucchini in the pan, toss gently to coat everything, then serve hot, topped with a few fresh basil leaves for decoration.