Ingredients
Equipment
Method
Step-by-Step Instructions
- Gather all ingredients. Chop zucchini and bell peppers, halve cherry tomatoes, and grate Parmesan cheese.
- Bring salted water to a boil in a large pot. Cook gnocchi for 2-3 minutes until they float. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté zucchini and bell peppers for 5-7 minutes until tender.
- Add halved cherry tomatoes and cook for an additional 3-4 minutes until softened.
- Pour in heavy cream, stir to combine, then add pesto sauce and let simmer on low heat for 5 minutes.
- Fold in the cooked gnocchi and cook for another 2-3 minutes over low heat until well coated.
- Sprinkle grated Parmesan cheese over the mixture and stir until melted and creamy.
- Serve warm, garnishing with extra Parmesan if desired.
Nutrition
Notes
For best flavor, use high-quality ingredients. Customize by adding proteins or different vegetables as desired.
