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Gnocchi-with-Pesto-Carrots-and-Zucchini
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5 from 1 vote

Gnocchi with Pesto Carrots and Zucchini

Gluten-Free, Vegan Gnocchi with Pesto Carrots and Zucchini is full of flavor and so easy to make for dinner. This did not take me long to make, about 30 minutes start to finish.
Prep Time15 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: Austria, Gluten Free, Vegan
Servings: 4
Calories: 299kcal
Cost: $15

Ingredients

  • 2 cups zucchini sliced
  • 1 cup carrot sliced
  • 16 oz gnocchi 1 box
  • 4 tablespoon pesto my favorite made is Buitoni Pesto with Basil
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • Salt & Pepper

Instructions

  • Chop the zucchini.
  • Slice the carrots.
  • Add the oil to the pan and saute the vegtable with spices, add ¼ cup of water from the gnocchi and lower the heat to simmer for about 5 minutes and cover the pan.
  • Boil the package of potato gnocchi in a pot until they float to the top, while the vegetables are cooking.
  • Drain the gnocchi with and pour with the vegetables.
  • Add the pesto and stir, cook on low for about 10 minutes until everything is well cooked.
  • Sprinkle olive oil on top and serve. EnJoy!

Notes

  • When cooking the gnocchi, boil the water in the pot first then place them slowly in the pot.
  • I also add a drizzle olive oil on top of each dish or linseed oil.

Nutrition

Serving: 4g | Calories: 299kcal | Carbohydrates: 47g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 552mg | Potassium: 264mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5772IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 4mg