Ingredients
1 package (16 ounces) potato gnocchi2 teaspoons olive oil1 cup diced zucchini1/2 cup chopped sweet yellow pepper1/4 cup prepared pesto1 cup chopped tomatoesToasted pine nuts, optional
Preparation
Cook gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender.
Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
