Ingredients

• 1 (16 oz) package potato gnocchi (or 12 oz low-carb cauliflower gnocchi)
• 2 tbsp olive oil, divided
• 1 cup cherry tomatoes, halved
• 1 small zucchini, ribboned with a veggie peeler
• 2 garlic cloves, thinly sliced
• ½ cup fresh basil pesto (homemade or clean store-bought—check for no added sugar)
• 2 tbsp pine nuts, toasted
• Sea salt & freshly cracked black pepper
• Optional: shaved Parmesan or vegan “Parm”; fresh basil leaves

Homemade Quick Pesto (5 min, no pine nuts needed):
→ Blend 2 cups packed basil, ¼ cup walnuts or hemp seeds, 2 garlic cloves, ¼ cup olive oil, 2 tbsp nutritional yeast (or Parmesan), juice of ½ lemon, salt.

Instructions

Cook gnocchi according to package (usually boil 2–3 min until they float). Drain, reserving ¼ cup water.
While gnocchi cooks, heat 1 tbsp oil in a large skillet over medium-high. Add tomatoes; sauté 3–4 min until blistered. Add zucchini and garlic; cook 2 min until just tender. Season with salt & pepper.
Add cooked gnocchi and pesto to skillet. Toss gently with reserved pasta water as needed to create a light, clinging sauce.
Remove from heat. Stir in toasted pine nuts.
Serve immediately, topped with extra basil, cheese (if using), and a drizzle of olive oil.