Potato Gnocchi with Zucchini-Almond Pesto from Weeknight Vegetarian: Simple, Healthy Meals for Every
Adding zucchini and almonds to this easy pesto makes the sauce creamy without using cream. Paired with potato gnocchi, the dish is very filling, so I serve it with a simple salad, like sliced tomat...
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Cooking tools:
- Food processor
- Blender
- Saute pan
- Stove
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- Garlic, 1 tablespoon finely chopped
- Shallots, ⅓ cup (1 oz/30 g) thinly sliced
- Fresh basil leaves, ½ cup (½ oz/15 g), packed
- Small zucchini, 1, cut into ½-inch (12-mm) cubes
- Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml) plus 2 teaspoons
- Frozen potato gnocchi, 1 lb (450 g)
- Parmesan cheese, ¼ cup (1 oz/30 g) grated
- Roasted almonds, 2 tablespoons chopped
- Lemon juice, 2 teaspoons
- Sea salt
- freshly ground pepper
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