Gnocchetti with arugula pesto and summer vegetables

Name: Gnocchetti with arugula pesto and summer vegetables
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Potato gnocchetti pasta 1.1 lbs; Eggplant 7 oz; Datterino tomatoes 1.3 cups; Zucchini 1 ¼ cup; Carrots 1 cup; Yellow peppers ½ cup; Red peppers 3 oz; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Arugula 2 ½ cups; Pine nuts 1.1 oz; Water 1.7 oz; Extra virgin olive oil 3 tbsp; Fine salt to taste; Black pepper to taste; Basil to taste; Black pepper to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Gnocchetti with Arugula Pesto and Summer Vegetables brings the full abundance of the season to the table in a single bowl. Zucchini, eggplant, carrots, bell peppers, and cherry tomatoes are cut into a small, even dice and briefly sautéed to keep their individual flavors bright and their texture just firm enough to hold up. That colorful mix is then tossed with a homemade arugula pesto—peppery, creamy, and vivid green—that coats every piece evenly.

Soft potato gnocchi round out the dish, their mild, pillowy character balancing the assertiveness of the pesto and letting the vegetables stay at the center. The combination comes together quickly, which makes it easy to put on the table for a weeknight family lunch or a more relaxed dinner with friends. Because every component is vegetarian and the cooking is straightforward, this gnocchi with arugula pesto dish is the kind of recipe you'll reach for whenever good summer produce needs little more than a fast sauté and a bold, fresh sauce to become something genuinely satisfying.

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

Preparation

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!

Storage

It is recommended to eat the gnocchetti with arugula pesto and summer vegetables immediately or to store them in the refrigerator for up to one day.

The arugula pesto keeps for 2–3 days in the refrigerator in an airtight jar, well covered with a layer of oil. Alternatively, it can be frozen in small jars.