Fast & Easy

Creamy Pesto Gnocchi

with Zucchini, Tomatoes & Almond Breadcrumbs

25 MIN

+$5.95/serving 4 Servings

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From the Test Kitchen

This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy almond breadcrumbs that we’re sprinkling atop soft gnocchi. The pillowy pasta is tossed in our flavorful pesto and paired with a savory duo of sautéed zucchini and tomatoes.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
17.6 oz Gnocchi
½ lb Grape Tomatoes
2 Zucchini
⅓ cup Basil Pesto
¼ cup Panko Breadcrumbs
¼ cup Mascarpone Cheese
0.7 oz Grana Padano Cheese
2 Tbsps Sliced Roasted Almonds
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Finely chop the almonds. Medium dice the zucchini. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater.

2 Make the almond breadcrumbs

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

3 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl Wipe out the pan.

4 Cook the vegetables

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

5 Cook the gnocchi

Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly and return to the pot.

6 Finish the gnocchi & serve your dish

To the pot of cooked gnocchi, add the cooked shrimp, cooked vegetables, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the pesto and mascarpone; stir until combined and the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the almond breadcrumbs and grated Grana Padano. Enjoy!