Try this vibrant Italian recipe: gnocchetti with arugula pesto and summer vegetables.

Gnocchetti with Arugula Pesto and Summer Vegetables

Experience the essence of Italian recipes with our gnocchetti with arugula pesto and summer vegetables. This dish captures the season’s flavors with an explosion of aromas and vibrant colors!

Featuring zucchini, eggplant, carrots, bell peppers, and cherry tomatoes, this recipe highlights the best of summer produce. These vegetables are lightly sautéed to preserve their taste and texture, while homemade arugula pesto envelops them in creamy goodness.

Pair this perfect sauce with delicate, soft potato gnocchi for a vegetarian main course that brings joy and appetite at first sight! Easy and quick to prepare, gnocchetti with arugula pesto and summer vegetables are ideal for any occasion, from family lunches to dinners with friends. Try it and let us know!

Explore More Arugula Pesto Dishes:

• Gnocchi with Arugula Pesto, Nduja, and Stracciatella
• Pasta with Arugula Pesto and Lemon with Confit Cherry Tomatoes
• Pasta with Arugula Pesto, Eggplants in Oil, and Stracciatella
• Pasta with Arugula Pesto and Asparagus

Ingredients

• 500g potato gnocchi
• 100g arugula
• 50g Parmesan cheese
• 30g pine nuts
• 1 clove garlic
• 100ml olive oil
• 1 zucchini
• 1 eggplant
• 1 carrot
• 1 bell pepper
• 150g cherry tomatoes
• Salt and pepper to taste

Instructions

1. Prepare the arugula pesto by blending arugula, Parmesan, pine nuts, garlic, and olive oil until smooth.
2. Dice the zucchini, eggplant, carrot, and bell pepper.
3. Heat olive oil in a pan and sauté the vegetables until tender but still firm.
4. Add cherry tomatoes and cook for an additional 2 minutes.
5. Boil the gnocchi according to package instructions.
6. Combine the cooked gnocchi with the vegetables and pesto in the pan. Mix well.
7. Season with salt and pepper to taste and serve hot.

Total Time: 30 min

Cuisine: Italian