Potato Gnocchi with Zucchini-Almond Pesto

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

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