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Gnochi with Lemon Pesto Zucchini Ribbons and Roasted Veggies

Looking for a fantastic Meatless Monday dinner? Give this Gnocchi Lemon pesto Zucchini Ribbon with Roasted Green Beans and Bell Peppers a try! The refreshing lemon pesto ribbon zucchini perfectly complements the soft and chewy gnocchi, alongside the roasted sweet green beans and bell peppers. If you whip up this dish, snap a photo and share it with me @chefsuzatx!

Gnocchi with Lemon Pesto Zucchini Ribbons and Roasted Veggies


  • 1 package of fresh Gnocchi
  • 1 Zucchini, washed and peeled lengthwise into ribbons
  • Zest of 1 lemon (reserve half for pesto)
  • Juice of 1 lemon (reserve half for pesto)
  • Roasting veggies of choice: green beans, bell peppers, carrots, potatoes, broccoli
  • 1-2 tablespoons grapeseed oil, plus more if needed
  • 1 tablespoon butter
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Optional: red chili flakes, Aleppo, Gochugaru (Korean Chili Powder), or cayenne

Lemon Pesto Ingredients:

  • 2 cups fresh basil, washed and dried
  • 1 cup fresh spinach
  • 3 cloves garlic, minced, plus more to taste
  • 1/4 cup toasted pine nuts
  • 1/2 cup parmesan cheese
  • Zest of 1/2 lemon (reserved from zucchini ribbons)
  • Juice of 1/2 lemon (reserved from zucchini ribbons)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt, plus more to taste

Lemon Pesto Instructions:

  1. Heat a sauté pan and toast the pine nuts for 2-4 minutes until golden brown and fragrant. Be attentive as they can quickly burn. Transfer to a plate to cool.
  2. In a food processor, combine basil, spinach, and garlic. Process while gradually adding olive oil through the feed tube until finely chopped.
  3. Add toasted pine nuts, parmesan cheese, lemon juice, and lemon zest to the basil mixture. Process until mostly pureed and well combined.
  4. Season with salt and pepper to taste, pulsing a few more times to incorporate. Set aside.

Lemon Zucchini Ribbons:

  1. In a bowl, toss zucchini ribbons with lemon juice, salt, and pepper. Add optional chili flakes or other spices if desired. Set aside.

Roasting Veggies Instructions:

  1. Preheat oven to 450°F (230°C).
  2. Place cleaned and dried veggies on a parchment-lined baking sheet.
  3. Drizzle with grapeseed oil and sprinkle with salt and pepper.
  4. Roast for 25-35 minutes until browned and tender. Remove from oven.

Gnocchi Instructions:

  1. Bring a pot of salted water to a boil.
  2. Cook gnocchi according to package instructions until they float, usually 4-5 minutes.
  3. Drain cooked gnocchi and set aside.
  4. In a sauté pan, melt butter over medium-high heat. Add gnocchi and cook until golden brown, about 5 minutes, stirring occasionally.
  5. Season gnocchi with salt and pepper to taste.


  1. Arrange lemon zucchini ribbons in the center of a serving plate.
  2. Surround the zucchini ribbons with the lemon pesto-coated gnocchi and roasted veggies.
  3. Serve immediately and enjoy!