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     Receta en Español

Potato Gnocchi

Vegetarian
  • Vegetarian icon

    Vegetarian

In this quick-cooking dish, pillowy-light gnocchi is tossed with a flavorful pesto that’s sure to have your tastebuds singing. You’re sure to get a lot of requests for this dinner in the future! 

Ingredients

  • Zucchini

    Potato gnocchi dough
    (Potatoes, flour, egg, salt) (GLUTEN FREE: Potatoes, Cup4Cup gluten-free flour, egg, salt)

  • Grape Tomatoes

    Basil pesto
    (Chia seeds, basil, extra-virgin olive oil, Parmesan, garlic, salt)

Kids icon

Getting Your Kids Involved:

When you set up your zucchini coin “assembly line,” give each child a job to help bread the coins.

Encouraging Picky Eaters:

If your child is averse to green foods, the gnocchi tastes just as delicious tossed with olive oil and Parmesan.

What You Need

Strainer
Baking Sheet
Cutting Board
Salt
Pepper
Vegetable or Canola Oil
Medium Pot
Small Pot
Chef's Knife
Pairing Knife
Spatula
Large bowl

Instructions

1Step One

Preheat the oven to 400°F.  Cut zucchini into long slices and half the tomatoes. Toss with olive oil and salt to taste. Place on a cookie sheet and roast until brown for 15-20 minutes. Set a large pot of water over high heat, cover, and bring to a boil.

For GLUTEN FREE ONLY. Set a large pot of water over high heat to boil. While the water is heating, lightly dust a flat work space with gf flour and place the gnocchi dough on the surface. Divide the dough into thirds and then roll each piece into ¾” thick ropes.* NOTE: If the gnocchi dough is too sticky, or too soft, mix in additional flour until it becomes firmer and easy to divide. Cut each rope into ½” to 1” thick pieces. Press one side of each piece of dough against the backside tines of a fork and set aside until ready to cook. Make sure to keep a bit of space between the gnocchi so they don’t stick.

 

2Step Two

Add a pinch of salt to the boiling water. Slide the gnocchi gently into the water and cook until they begin to float to the surface, about 1-3 minutes. Remove gnocchi from the water with a slotted spoon and place into a bowl, reserving 1/4 cup of water from the pot for the next step. 

3Step Three

Add 1 Tbsp of olive oil to the pot along with the ¼ cup of reserved water. Bring the liquid to a quick simmer and then stir in the basil pesto. Remove pot from the heat and gently fold in the gnocchi. Serve the gnocchi and enjoy.

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