Gnocchetti with arugula pesto and summer vegetables
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Gnocchetti with arugula pesto and summer vegetables is like getting a taste of Northern Italy right at home. Seriously good. These little potato gnocchi, called gnocchetti, have a tender, melt-in-your-mouth texture. And you know what? They soak up all those bright flavors perfectly. The homemade rucola pesto is just awesome—with its zippy taste from fresh arugula, mixed with quality olive oil, nuts, and Parmigiano. It's a creamy, herb-packed delight.
The magic really happens when you toss in zucchini, eggplants, carrots, sweet peppers, and those juicy cherry tomatoes. These veggies are cooked just enough to keep their crisp, colorful bite and natural sweetness. It's like every forkful is a taste of an Italian summer day. For real. This gnocchetti recipe not only fills you up but also brings a cheerful, vivid look to the plate, perfect for sharing with friends and family.
Imagine switching up weeknights with an easy gnocchi dish like this. I mean, it feels fancy, but it comes together pretty fast. Which is great. Italian kitchens have nailed these techniques—crafting fresh pesto, letting moist gnocchetti soak up the sauce, and keeping veggies slightly crunchy. This dish really really shows those traditions.
And here's the thing: for a twist, try the rucola pesto with different pasta dishes, or add a bit of nduja for spice, or creamy stracciatella for a Southern Italian flair. It is amazing how a few small tweaks can bring a whole new vibe to your meal. For anyone who loves homemade gnocchi or is looking for more light, satisfying meals, this recipe is a winner. Seasonal produce, quick prep, and those bright Italian flavors make this dish a top pick from the world of Italian cuisine—especially when everyone’s hungry and ready to eat. Plus, the flexibility to mix and match ingredients keeps it exciting. Can't go wrong with that.
You might also like:
INGREDIENTS
- Potato gnocchetti pasta 1.1 lbs (500 g)
- Eggplant 7 oz (200 g)
- Datterino tomatoes 1.3 cups (200 g)
- Zucchini 1 ¼ cup (150 g)
- Carrots 1 cup (120 g)
- Yellow peppers ½ cup (80 g)
- Red peppers 3 oz (80 g)
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
- For the arugula pesto
- Arugula 2 ½ cups (50 g)
- Pine nuts 1.1 oz (30 g)
- Water 1.7 oz (50 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
- For garnish
- Basil to taste
- Black pepper to taste
How to prepare Gnocchetti with arugula pesto and summer vegetables
To prepare the gnocchetti with arugula pesto and summer vegetables, first clean and cut the vegetables: cut the carrots 1, eggplants 2 and zucchini 3 into cubes of about 3/16 inch (≈0.19 in).
Do the same with the yellow and red peppers 4. In a pan, flavor the oil with a clove of garlic, then add all the vegetables 5. Sauté over medium-high heat for about 7–8 minutes 6.
Meanwhile cut the cherry tomatoes into 8 pieces 7 and set them aside. When the vegetables are golden and softened, add the cherry tomatoes 8, season with salt 9 and sauté everything for another minute.
Move on to the arugula pesto: place the arugula leaves in a jug or container, then add the pine nuts 10, the oil 11, salt and pepper 12.
Also add the water 13 and blend with an immersion blender 14 until you obtain a smooth and creamy consistency 15.
Cook the gnocchetti in boiling salted water 16. Meanwhile remove the garlic from the vegetables 17 and reserve a few spoonfuls for plating. Drain the gnocchetti directly into the pan 18.
Moisten with a ladle of the cooking water 19, then add the arugula pesto 20 and gently toss to combine everything 21.
Plate and garnish with the reserved vegetables 22. Finish with a few basil leaves 23. Your gnocchetti with arugula pesto and summer vegetables are ready to be served 34!