Ingredients
- 2 zucchini medium
- 1 pint cherry tomatoes
- 2 T olive oil
- 32 oz shelf stable potato gnocchi on the pasta aisle
- 1/2 C jarred basil pesto sauce
- 1 pkg salad kit any flavor
Instructions
- Chop zucchini into bite size pieces and tomatoes in half.
- Add oil to skillet along with gnocchi and zucchini. Cook on medium high heat until gnocchi is golden and zucchini is cooked.
- Add tomatoes and pesto and heat through 1-2 minutes.
- Serve with salad.
Ingredients
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Instructions
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