Pesto Gnocchi and Veggies Recipe is a Deliciously Easy Dinner Winner
On busy weeknights, I’m looking for delicious dinners that I can pull together fast - bonus points if they’re healthy too. That’s why I’m loving this pesto gnocchi and veggies recipe. It’s ready from start to finish in just 25 minutes, it’s bursting with good-for-you ingredients, and it’s creamy and cheesy. Plus it features two of my favorite things - potatoes and pasta. The gnocchi, which are past-like dumplings, are always a hit in my house. Basically, this dish is a dinner winner all around!
Best of all, this meal is a snap to pull together with just six ingredients, convenient frozen potato gnocchi ands jarred pesto sauce. We add veggies to the mix -broccoli and snow peas - for fresh, flavorful goodness. The vibrant pesto sauce, crumbled feta, and fresh basil leaves scattered on top take this meal to the next level. It’s so good, and it’s super satisfying too. Give the recipe a try and let us know what you think.
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Total Time
Prep Time
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Ingredients
- 1 lb. pkg. potato gnocchi
- 2 c. fresh small broccoli florets
- 1 c. snow peas
- 1/3 c. creamy basil pesto sauce
- 1/2 c. crumbled fat-free feta cheese
- Fresh basil leaves (optional)
Instructions
In 12" nonstick skillet, heat 11⁄2 tsp. oil over medium-high heat. Add gnocchi; cook, stirring occasionally, until lightly golden, about 2 min. Add 1⁄2 cup water; bring to a boil. Add broccoli and snow peas; cook, covered, until vegetables are crisp-tender and vibrant, about 6 min.
Add pesto sauce and stir until gnocchi and vegetables are evenly coated. If mixture is too thick, thin with 2 Tbs. additional water. Sprinkle with feta cheese; season with 1⁄4 tsp. pepper. If desired, garnish with fresh basil leaves.
Nutrition
- Calories: 332
- Total fat: 21 gram
- Saturated fat: 6 gram
- Protein: 9 gram
- Carbohydrate: 27 gram
- Fiber: 4 gram
- Cholesterol: 22 mg
- Sugar: 4 gram
- Sodium: 745 mg
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This story was originally published May 2, 2025 at 6:51 AM.