Ingredients
* 1 (18 ounce) package potato gnocchi
* 1 cup diced zucchini
* 1/2 cup chopped sweet yellow pepper
* 2 teaspoons olive oil
* 1/4 cup prepared pesto
* 1 cup chopped tomatoes
* Toasted pine nuts
Directions
1. Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi; add to skillet with the pesto. Gently stir until coated. Stir in tomatoes. Sprinkle with pine nuts if desired.
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