Skillet Veggies and Gnocchi – 5
  • NEW 5
  • meatless, one pan
Skillet Veggies and Gnocchi – 5
  • NEW 5
  • meatless, one pan
Servings:

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

  1. Chop zucchini into bite size pieces and tomatoes in half.
  2. Add oil to skillet along with gnocchi and zucchini. Cook on medium high heat until gnocchi is golden and zucchini is cooked.
  3. Add tomatoes and pesto and heat through 1-2 minutes.
  4. Serve with salad.

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

  1. Chop zucchini into bite size pieces and tomatoes in half.
  2. Add oil to skillet along with gnocchi and zucchini. Cook on medium high heat until gnocchi is golden and zucchini is cooked.
  3. Add tomatoes and pesto and heat through 1-2 minutes.
  4. Serve with salad.
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