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
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.