Pesto Gnocchi with Summer Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This colorful one-pan pesto gnocchi with summer vegetables is easy to assemble and richly flavored. It comes together in about 30 minutes and is a quick weeknight family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound gnocchi ((store bought or homemade))
- 2 tablespoons extra virgin olive oil
- 1 red onion, (chopped)
- 4 garlic cloves, (minced)
- 1 zucchini, (chopped)
- 1 red bell pepper, (chopped)
- 1 yellow bell pepper, (chopped)
- 1 cup grape tomatoes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 3 to 4 handfuls baby spinach
- 1/2 cup basil pesto
- Parmesan cheese, (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1219mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 759mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.