- 1 (18 ounce) package potato gnocchi
- 1 cup diced zucchini
- 1/2 cup chopped sweet yellow pepper
- 2 teaspoons olive oil
- 1/4 cup prepared pesto
- 1 cup chopped tomatoes
- Toasted pine nuts
- Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi; add to skillet with the pesto. Gently stir until coated. Stir in tomatoes. Sprinkle with pine nuts if desired.