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Zucchini pesto pasta topped with fresh basil
5 from 1 vote

Zucchini Pesto Gnocchi

Zucchini pesto gnocchi is a meal that is loaded with veggies, super fresh tasting and ready to serve in no time! You can serve zucchini pesto with any type of pasta you like.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Author: Eloïse

Ingredients
 

  • 2 zucchini
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • ½ bunch of fresh basil more to taste
  • 1 tablespoon fresh lemon juice
  • 1 pinch of salt
  • 10 ounces gluten free gnocchi (300 g) I use the brand "Schär"
  • 1 handful roasted pine nuts for topping optional

Instructions
 

  • Wash the zucchini. Cut them lengthwise in quarters. Cut into relatively thin slices to help them cook quicker (see pictures in post above).
  • Peel the garlic and cut into quarters.
  • Heat a large pan or skillet with olive oil. When hot, sauté the garlic for 1-2 minutes.
  • Add the zucchini and sauté over medium-high heat until golden. Then, reduce to medium heat and cook until soft (about 10 minutes).
  • Bring water to a boil for the gnocchi.
  • Add the cooked zucchini and garlic, basil, lemon juice and a generous pinch of salt to the bowl of a blender. If possible, unscrew part of the lid to let the steam escape while blending (see notes). Otherwise use a stick blender. Blend until creamy.
  • Cook the gnocchi until they float to the surface (about 2 minutes) or according to the instructions on the package.
  • Toss the gnocchi in the zucchini pesto and top with pine nuts and fresh basil.

Notes

  1. If you would like some zucchini pieces in your meal, set about ⅓ of the cooked zucchini aside before blending. 
  2. It is not recommended to blend hot foods in a blender as pressure can build up and the lid could blow off (making a hot mess). To let the steam escape, unscrew the top part of the lid and start blending on low to avoid splashes. Otherwise, use a stick blender.
  3. You can store the zucchini pesto in an air-tight container in the fridge for 3 days or freeze it for up to 3 months.
  4. To reheat the gnocchi, add the gnocchi and the pesto to a saucepan (or a bowl) with a good splash of water. Give it a stir. Put the lid on the saucepan (or a plate onto the bowl) and reheat on the stove over medium heat (or in the microwave) until warm and soft. The steam will soften the gnocchi and make the sauce creamier.
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