This sun-dried tomato pesto gnocchi is BIG on the flavor and the ease! The secret is in the homemade sun-dried tomato pesto and tender charred zucchini.
Welcome to the food crush of mine you probably never guess existed up to this point.
Judging from the lack of gnocchi recipes around these parts, you’d think I was a hater on fluffy, pillowy piles of goodness.❤️❤️
No I am in fact a HUGE fan of every part of this glorious skillet. >>>
Crispy-on-the-outside-fluffy-on-the-inside gnocchi. √
Sun-dried tomato pesto. (say that reaaaaaal slow with me) √
Itty bitty charred zucchini cubes. √
This sun-dried tomato pesto gnocchi is INSANELY easy to pull off. Forreals, we’re doing this in 25 minutes!
- PESTO. The heart and soul to flavor town here. Sun-dried tomatoes add an unbeatable tangy tomato flavor and then we’ve got the rest of our basic pesto peeps like basil, garlic, pine nuts, olive oil, etc. Refrain from eating it straight.
- ZUCCHINI. Easy to slightly char right on the stove. Try to get the skins a little toasty while the inside stays nice and tender.
- GNOCCHI. (’bout dang time) Boil ’em according to their package instructions then we’re just gonna give them a quick pan-sear in butter and all that good stuff to get that signature crispy exterior.
Then we toss all that above goodness together. And cover it in Parmesan of course. You know how things roll around here.
For reals, I was unashamedly eating this sun-dried tomato pesto gnocchi straight from the skillet. IT IS SO FREAKING GOOD.
Highly recommend you make a double batch. And send me leftovers.
Sun-Dried Tomato Pesto Gnocchi with Charred Zucchini
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Ingredients
Sun-Dried Tomato Pesto
- 1/2 cup sun-dried tomatoes
- 1/4 cup pine nuts
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Gnocchi & Zucchini
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 medium zucchinis, cut into 1-in cubes
- 1 lb gnocchi, cooked according to package instructions
- Additional grated Parmesan and minced fresh basil for garnishing
Instructions
Sun-Dried Tomato Pesto
- Place sundried tomatoes, pine nuts, basil, garlic, and Parmesan in a food processor. Pulse while drizzling olive oil through top until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste and set aside.
Gnocchi & Zucchini
- Heat butter and olive oil in a medium skillet over medium-high heat. Saute zucchini cubes until tender and slightly charred. Remove from heat and transfer zucchini to small bowl.
- In same skillet over medium-high heat, brown cooked gnocchi in remaining butter/oil mixture, flipping them occasionally until golden-brown. Add zucchini back to skillet and toss in pesto. Top gnocchi with additional grated Parmesan and basil and serve hot. Enjoy!
marcie says
I love gnocchi so much and don’t make it often enough! This is inspiring me to whip some up soon — I love everything in this dish Sarah!
Sarah says
Thanks Marcie!! This is definitely a must-try during zucchini season!
Brittany Audra @ Audra's Appetite says
Can’t wait to try making the sun-dried tomato pesto…YUM! 🙂
Sarah says
It’s LIFE CHANGING! xoxo