Pesto Gnocchi with Summer Vegetables

Steps

1. Cook the gnocchi in boiling, salted water according to package instructions, then drain thoroughly.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté onion until fragrant and beginning to brown, about 4 minutes.
3. Add garlic, zucchini, and peppers; cook until tender, about 4 minutes. Transfer vegetables to a plate and return pan to heat.
4. Add remaining 1 tablespoon olive oil to the pan. Add gnocchi and cook without stirring until browned and crispy on one side, about 3 minutes, then flip and brown the other side.
5. Add tomatoes, salt, and black pepper to the pan; cook, stirring gently, until some tomatoes burst, about 3 minutes.
6. Add spinach and pesto; stir gently until spinach wilts slightly, about 1 minute.
7. Return the cooked vegetables to the pan and stir to combine everything.
8. Serve warm, topped with Parmesan cheese.