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 www.allrecipes.com. 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

Ingredients

• 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
  

Directions

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.