Pesto Gnocchi & Vegetables with Almond Breadcrumbs
Fast & Easy

Pesto Gnocchi & Vegetables

with Almond Breadcrumbs

25 MIN
+$2.99/serving 4 Servings
Wellness at Blue Apron
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These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
    • Calories
      510 Cals (est.)
    Pesto Gnocchi & Vegetables with Almond Breadcrumbs
    • 3 oz Prosciutto
    • 17.6 oz Gnocchi
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • ⅓ cup Basil Pesto
    • ¼ cup Mascarpone Cheese
    • ¼ cup Panko Breadcrumbs
    • 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 a drizzle 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 a drizzle 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, stirring occasionally, 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.

    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 proscuitto (removing the plastic lining and tearing into bite-sized pieces before adding), almond breadcrumbs and grated Grana Padano. Enjoy!

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