Creamy Pesto Gnocchi with Zucchini, Tomatoes & Almond Breadcrumbs
Fast & Easy

Creamy Pesto Gnocchi

with Zucchini, Tomatoes & Almond Breadcrumbs

25 MIN
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.

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    fresh
    ingredients
    Creamy Pesto Gnocchi with Zucchini, Tomatoes & Almond Breadcrumbs
    Title
    • 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

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Make the almond breadcrumbs
    Cook the vegetables
    3 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.

    4 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, stirring occasionally, 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.

    Cook the gnocchi
    Finish the gnocchi & serve your dish
    5 Finish the gnocchi & serve your dish

    To the pot of cooked gnocchi, add the 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!

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