Potato Gnocchi with Zucchini-Almond Pesto

banner
Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)

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

Method

  1. 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