Skillet Gnocchi with Pesto & Summer Veggies

Looking for a quick, easy summer dinner? This skillet gnocchi with pesto and fresh summer veggies cooks up in 20 minutes and offers a crispy, tasty dish without any boiling.

It’s tossed with zucchini, bell peppers, cherry tomatoes, and pesto for a fresh, flavor packed meal. Perfect for hot days when you want something delicious without turning on the oven or dirtying a bunch of dishes.

---

Ingredients You’ll Need

• 16 oz package gnocchi (store-bought works perfectly)

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 medium zucchini, diced

• 1 bell pepper, diced (use your favorite color)

• About ½ cup pesto (homemade or your favorite store-bought brand)

• A handful of cherry tomatoes, halved

• Pepitas or pine nuts for topping (optional)

• Shaved Parmesan cheese (optional)

---

How to Make It

1. Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat. Add the gnocchi in a single layer. Cook for 4 to 5 minutes until golden on one side. Flip and cook another 4 to 5 minutes until crisp all over. Remove with a slotted spoon and set aside.

2. Add up to 1 tablespoon more olive oil to the skillet if needed. Sauté the diced zucchini and bell pepper until tender, about 4 to 5 minutes. Sauté the diced zucchini and bell pepper until tender, about 4 to 5 minutes.

3. Return the gnocchi to the skillet. Stir in the pesto, tossing to coat everything evenly.

4. Add the halved cherry tomatoes and warm them through with a light stir.

5. Sprinkle with pepitas or pine nuts and shaved Parmesan cheese if using. Serve immediately.

---

Quick Tips for the Best Skillet Gnocchi

• Don’t crowd the pan- cook the gnocchi in batches if needed.

• Let the gnocchi sit undisturbed before flipping to develop a crispy crust.

• Use medium heat to avoid burning while achieving good browning.

---

What to Serve with It

Serve it with a simple green salad or some garlic bread for a complete meal. Leftovers are great reheated in a skillet to keep the crispiness.

---

Frequently Asked Questions

Can I use frozen gnocchi for this recipe?
Yes! Just make sure to thaw them first and pat them dry to avoid excess moisture in the pan.

Do I have to use pesto?
Not at all. You can swap pesto for a simple garlic and olive oil sauce, or even marinara if you prefer.

Can I add other veggies?
Absolutely! Spinach, green beans or summer squash all work great here. Add them according to their cooking time so everything finishes evenly.

---

Give this skillet gnocchi a try next time you want a simple, tasty dinner that’s anything but boring. When you make it, please leave a comment or rating on the recipe card. I’d love to hear what you think!

That’s a wrap on Farmers Market Week. I hope you’ve found some new favorite ways to use all that fresh summer produce. More fresh recipe ideas from fellow bloggers are waiting for you below the recipe card, so be sure to check them out!

Skillet Gnocchi with Pesto & Summer Veggies

Author: Jolene's Recipe Journal

Ingredients

• 16 ounces potato gnocchi
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup diced zucchini
• 1/2 cup chopped bell pepper
• 1/4 cup prepared pesto (or homemade)
• 1 cup chopped tomatoes
• Pepitas or toasted pine nuts, shaved Parmesan cheese (optional)

Instructions

1. Heat butter and olive oil in a large skillet over medium heat. Add in gnocchi. Cook and stir until the gnocchi are golden brown and crisp on the outside, about 5 minutes per side.
2. Add more oil if needed and sauté zucchini and peppers until zucchini is tender.
3. Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pepitas or pine nuts and Parmesan cheese.

Notes

Adapted from: https://www.tasteofhome.com/recipes/gnocchi-with-pesto-sauce

Other recipes you may enjoy:

Perfect Parsley Pesto

Zucchini Panzanella Salad

Citrus Rainbow Carrots

Pesto, gnocchi, skillet, summer veggies

Main Dishes, Vegetables

American

• Cherry Almond Cobbler by Magical Ingredients
• Golden Beet Soup by Art of Natural Living
• Grilled Vegetable Platter by A Day in the Life on the Farm
• Italian Sausage and Roasted Vegetables by Blogghetti
• One-Pot Zucchini, Onion, & Cilantro Rice Pilaf by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Raspberry Freezer Jam by Cheese Curd In Paradise
• Skillet Gnocchi with Pesto & Summer Veggies by Jolene's Recipe Journal
• Smoked Turkey, Hummus and Veggie Wraps by A Little Fish in the Kitchen
• Spicy Pork and Pepper Stir-Fry by A Kitchen Hoor's Adventures