Potato Gnocchi with Zucchini-Almond Pesto | Williams Sonoma

Ingredients

• 1/4 cup (2 fl. oz./ 60 ml) plus 2 tsp. extra-virgin olive oil
• 1/3 cup (1 oz./30 g) thinly sliced shallots
• 1 Tbs. finely chopped garlic
• 1 small zucchini, cut into 1/2-inch (12-mm) cubes
• 1/2 cup (1/2 oz./15 g) packed fresh basil leaves
• 2 Tbs. chopped toasted almonds
• 2 tsp. fresh lemon juice
• Sea salt and freshly ground pepper
• 1 lb. (450 g) frozen potato gnocchi
• 1/4 cup (1 oz./30 g) grated Parmesan cheese