Pan-Seared Gnocchi with Roasted Summer Vegetables and Pesto
This dish is a celebration of the abundant late summer harvest, offering a comforting yet vibrant meal perfect for the transition into cooler evenings. Sweet cherry tomatoes, crisp bell peppers, and tender zucchini are roasted until caramelized, then tossed with golden, pan-seared potato gnocchi and a fragrant basil pesto. It’s a simple weeknight supper that feels special, bringing the garden's best flavors to your table.
Ingredients
- 1 lbPotato gnocchi, shelf-stable or fresh
- 2 cupsCherry tomatoes, halved
- 1 mediumZucchini, cut into 1/2-inch dice
- 1 largeBell pepper, any color, cut into 1/2-inch dice
- 1 cupCorn kernels, fresh or frozen (thawed)
- 4 tablespoonsOlive oil, divided
- 3 clovesGarlic, minced
- ½ teaspoonRed pepper flakes, optional
- ¼ cupFresh basil, roughly chopped, plus more for garnish
- ¼ cupBasil pesto, store-bought or homemade
- ¼ cupParmesan cheese, grated, for serving
- to tasteKosher salt
- to tasteFreshly ground black pepper
Milk: Basil pesto, Parmesan cheese · Tree Nuts: Basil pesto · Wheat: Potato gnocchi
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
- “High fiber” — 21 CFR 101.54(b)Must appear with: “See nutrition information for fat content.”
Method
- 1
Preheat your oven to 400°F (200°C).
- 2
On a large baking sheet, combine the halved cherry tomatoes, diced zucchini, diced bell pepper, and corn kernels. Drizzle with 2 tablespoons (30ml) of olive oil, season generously with salt and black pepper, and toss to coat evenly. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges.
- 3
While the vegetables roast, if using fresh gnocchi, bring a large pot of salted water to a boil. Cook gnocchi according to package directions, usually 2-3 minutes, until they float to the surface. Drain well. If using shelf-stable gnocchi, proceed directly to the next step, skipping the boiling.
- 4
Heat the remaining 2 tablespoons (30ml) of olive oil in a large non-stick skillet over medium-high heat. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- 5
Add the gnocchi to the skillet. If using shelf-stable gnocchi that wasn't boiled, cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy. If using boiled gnocchi, cook for 3-5 minutes, tossing gently to achieve a light golden crust.
- 6
Add the roasted vegetables to the skillet with the gnocchi. Stir in the basil pesto and chopped fresh basil. Toss gently to combine and heat through, about 1-2 minutes.
- 7
Taste and adjust seasoning with salt and pepper as needed. Serve immediately, topped with grated Parmesan cheese and extra fresh basil, if desired.
Chef's notes
- Make-Ahead Vegetables: Roast the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator. Reheat gently in the skillet before adding the gnocchi and pesto.
- Gnocchi Prep: For extra crispiness, use shelf-stable gnocchi and pan-sear it directly from the package without boiling first. If using fresh gnocchi, boil briefly until it floats, then drain well before pan-searing.
- Pesto Variation: Feel free to customize the pesto. Add a squeeze of fresh lemon juice for brightness, or stir in a spoonful of ricotta or mascarpone for a creamier sauce.
- Add Protein: For a heartier meal, pan-sear chicken sausage or cooked chickpeas with the gnocchi, or fold in some crumbled goat cheese or fresh mozzarella at the end.
Personalized nutrition
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