Potato Gnocchi with Zucchini-Almond Pesto

Name: Potato Gnocchi with Zucchini-Almond Pesto
Yield: Makes 4 servings
Ingredients: Roasted almonds, 2 tablespoons chopped; Fresh basil leaves, ½ cup (½ oz/15 g), packed; Sea salt and freshly ground pepper; Small zucchini, 1, cut into ½-inch (12-mm) cubes; Frozen potato gnocchi, 1 lb (450 g); Lemon juice, 2 teaspoons; Parmesan cheese, ¼ cup (1 oz/30 g) grated; Garlic, 1 tablespoon finely chopped; Shallots, ⅓ cup (1 oz/30 g) thinly sliced; Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml) plus 2 teaspoons

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Adding zucchini and almonds to this easy pesto makes the sauce creamy without using cream. Paired with potato gnocchi, the dish is very filling, so I serve it with a simple salad, like sliced tomatoes and baby greens.

Ingredients

Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml) plus 2

Dinner
Gluten-free
Vegetarian
Pasta
Summer

Method

In a small sauté pan, warm 2 teaspoons of the oil over medium-low heat. Add the shallots and sauté until softened, 4 minutes. Add the garlic and sauté until aromatic, 30 seconds. Scrape the shallots and garlic into a blender or food processor. Add the remaining ¼ cup (2 fl oz/60 ml) oil, the zucchini, basil, almonds, and lemon juice. Blend until mostly smooth, scraping d