We would love to hear from you. If you have made any of our recipes let us know how you liked it and if you have any recommendations. If you would like to suggest a recipe to be posted, send us an email at Thanks for cooking with us!

Tuesday, September 9, 2008

A New Way to Use Cheryl's Pesto

Last night as I was looking for something to make for dinner with the ingredients I had around, I looked and found this recipe on It was perfect, since I had gnocchi to use and a new bottle of Cheryl's basil pesto. Plus, we had the veggies fresh from the garden. It was a nice, "earthy" taste, if that makes sense.

Gnocchi with Pesto Sauce
  • 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
  1. 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.

Nutrition information

Nutritional Analysis: 1 cup (calculated without pine nuts) equals 371 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 671 mg sodium, 56 g carbohydrate, 4 g fiber, 12 g protein.

1 comment:

April said...

Oh, Elliot suggested that Texas Cheese Toast would be a nice addition. I'm sure Cheryl would use that! yum.