Pesto Caprese Gnocchi is packed with the delicious flavors of tomato, basil, and fresh mozzarella. Perfect for weeknight dinners… and it also makes a tasty side dish for summer picnics!
Happy Friday, my friends! Sorry to spring two caprese recipes on you in one week….but I promise they’re both totally worth your time! Whereas Monday’s pasta salad makes a great side dish for a picnic or get together, this gnocchi recipe is perfect for an end of summer or back to school dinner! Eat up!
It should come as no surprise to you that making dinner is NOT my favorite thing to do. Sure, I love to cook….and of course, I love my family….but sometimes, love is just not enough. Dinnertime at our Lemon Tree Dwelling is a perfect example.
It would be one thing if I could just make the things I like to eat…..like soups and salads and sandwiches…..and make my family happy at the same time. But, believe it or not, the things that make me happy and the things that make them happy are not always the same. More often than not, they’re vastly different…..!
What fresh salads are to me, Topperstix are to them. Where I enjoy a good pesto cheese melt, they’re more likely to ask for mac & cheese. And while chicken is the only meat this gal needs, my kids are somehow head over heels for burgers. And french fries. And Doritos. And Cheetos. They’d eat McDonald’s every night if we let them. You get the picture. They don’t always love the things I think they should!
Every now and then, though, we meet in the middle. Every now and then a recipe comes around that makes everyone happy. Which makes me VERY happy! And do you know what makes me even happier? When it’s easy enough that I can actually pull it off in the midst of homework and soccer schedules and piano practice and baths! Which is exactly the case with this gnocchi.
Whoever said you can’t have it all?? Of course you can! Enjoy!
Pesto Caprese Gnocchi
Ingredients
- 2 packages gnocchi 1 pound each
- 1 pint grape tomatoes halved
- 8 ounces fresh mozzarella pearls
- 4 ounces diced pancetta
- 3/4 cup pesto
- 1/4 cup pine nuts
- 1/4 cup fresh basil roughly chopped
Instructions
- Prepare gnocchi according to package instructions. Drain.
- In a medium skillet, heat a drizzle of olive oil over medium-high. Add the diced pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate to drain.
- Combine the cooked gnocchi with the tomatoes, fresh mozzarella, prosciutto, pesto, pine nuts and basil.
- Serve hot, cold, or at room temperature.
Nutrition
I love gnocchi — I could eat those little pillows of deliciousness every day. This recipe looks like a perfect summertime meal!
Oh wow that looks fantastic. I adore homemade pesto and gnocchi so this is a great combo.
I’ve never made gnocchi but I’ve got to try sometime! And I do LOVE pesto!
LOVE pesto- pinned and SU! 🙂 ♥
This looks so easy and refreshing. Shared on FB and Pinned!
Ok, this looks awesome! I am definitely making this for dinner tonight.
Cathy, I LOVE this and this is totally my kind of dinner! Caprese is one of my favorites of all time and pretty briliant to add gnocchi! Pinning and sharing today – have a happy Saturday!
Great summer flavors in this dish Cathy! Love it!! I love Caprese anything…
I know my entire family would devour this delicious recipe! I love how you are incorporating all the freshest bits of summer 🙂 i’m with you, let’s all get on the same page and eat some amazing, delicious food… Plus it makes our lives so much easier! Thanks for sharing another amazing recipe 🙂
How many people would this serve as a side? Roughly?
Did you chop up the procuttio?
Delicious! I added chopped baby spinach. YUM!