Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Hero image coming soon

Gnocchi al Pesto with Grilled Summer Vegetables

Gnocchi al Pesto

  1. Pasta Sauces & Pestos

Prep: 20 min • Cook: 15 min. Homemade or store-bought gnocchi are tossed with a vibrant and fresh basil pesto, complemented by the smoky char of grilled zucchini, colorful bell peppers, and sweet cherry tomatoes. This dish offers a rustic and delightful taste of summer, perfect for a casual yet elegant meal.

Preparation time
20 min
Cooking time
15 min
Total time
35 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Gnocchi and Pesto

  • 18oz potato gnocchi(can be homemade or store-bought)
  • 1 cup basil pesto(freshly made or good quality store-bought)

Grilled Vegetables

  • 2 pcs zucchini(medium, sliced into 1/2-inch thick rounds or planks)
  • 2 pcs bell peppers(any color, deseeded and cut into large chunks)
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Garnish (Optional)

  • 1/4 cup parmesan cheese(grated, for serving)
  • fresh basil leaves(for garnish)

Instructions

Grill the Vegetables

  1. Preheat your grill or grill pan to medium-high heat.
  2. In a bowl, toss the sliced zucchini, bell pepper chunks, and cherry tomatoes with olive oil, salt, and pepper.
  3. Grill the vegetables for about 5-7 minutes per side, or until tender and nicely charred. The cherry tomatoes will blister.
  4. Remove the grilled vegetables from the grill and set aside.

Cook the Gnocchi

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the gnocchi to the boiling water. Cook according to package directions, usually until they float to the surface (about 2-3 minutes).
  3. Drain the gnocchi, reserving about 1/2 cup of the pasta water.

Combine and Serve

  1. In a large bowl, combine the drained gnocchi with the basil pesto. Toss to coat evenly.
  2. Add the grilled vegetables to the bowl with the gnocchi and pesto. Gently toss to combine.
  3. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it up.
  4. Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves, if desired.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal157.1 kcal2,200 kcal
Protein15 g4.3 g60 g
Fat25 g7.1 g100 g
Carbs65 g18.6 g260 g

Tips

  • Ensure vegetables are cut into uniform sizes for even grilling. Pat them dry before oiling.
  • Don't overcrowd the grill; cook vegetables in batches if necessary to achieve a good char.
  • For an extra layer of flavor, add a drizzle of balsamic glaze before serving.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…