Whenever I see these beautiful vivid colors in food photos I wonder how they did it, then I try to cook it by myself and it works! I present to you a beautiful dish in a vivid green color – gnocchi with zucchini pesto.
The incredibly creamy sauce that we get thanks to the simply blended zucchini with the addition of basil pesto will basically shoot your taste buds into space. It would seem that a pesto dipped in this amount of sauce is a calorie bomb, but beware – this sauce is made practically only from vegetables!
If you want to impress your friends or surprise your family, this dish will definitely make an impression. Quick execution, simple ingredients and filling potato gnocchi – this dish is a real masterpiece on a plate.
GNOCCHI – for those ambitious, I recommend trying hand-made gnocchi, but we all know that there is not always time for it. The store ones are mostly vegan and very cheap. Delicious!
PESTO – if you can’t find fresh basil, use ready-made pesto and zucchini instead of these ingredients, although neither the color nor the taste will be as good as if you made the sauce from scratch.
INGREDIENTS
- 1 pack of gnocchi
- 1 zucchini
- a bunch of basil
- 1 tablespoon of yeast flakes
- 1 tablespoon of sunflower seeds
- 2 cloves of garlic
- oil
- salt pepper
- tomatoes and olives for decoration
GNOCCHI WITH ZUCCHINI PESTO – PREPARATION
- Cook the gnocchi according to the instructions on the packaging, remember not to overcook them, because we will still be working with them.
- Remove the seeds from the zucchini (the center part), cut into larger pieces and put into a blender along with basil, yeast flakes, sunflower seeds, garlic, and olive oil, and blend thoroughly until smooth. Season to taste with salt and pepper.
- Put the gnocchi in the pan and fry for a minute, until they start to turn slightly golden, add the blended sauce and wait for it to heat up over low heat. Serve it with cherry tomatoes and olives.
YOU CAN ALSO TRY GARLIC ZOODLES, THEY HAVE A VERY SIMILAR NICE COLOR 🙂
