Pesto Gnocchi

* 1 package Gnocchi (a potato pasta in the pasta isle, non refrigerated)
* 1 package pesto (usually in the cheese isle)
* 2 zucchinis
* 1/2 sweet onion diced
* 1 small can sliced olives
* 1 container sliced fresh mushrooms

In a skillet, saute diced onions in butter until soft. Add sliced zucchini and mushrooms to butter and splash with salt, pepper and garlic powder.

Meanwhile boil gnocchi (they only take about 3-5 minutes) usually they will float to to the top when the are ready.

Mix the skillet items, olives, pesto sauce and gnocchi in a bowl. Serve with a green salad and garlic bread!! You can also substitute Pesto sauce for Alfredo depending on what your family likes.

History on Gnocchi:
Gnocchi (pronounced [ˈɲɔkːi] in Italian; singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients.

The word gnocco means "lump", and comes from nocchio, a knot in the wood.[1] It’s been a traditional Italian pasta type of probably Middle Eastern origin since Roman times[2] (Imperium Romanum). It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent. In the past 2000 years each country developed its own specific type of small dumplings, with the ancient Gnocchi as their common ancestor. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly in Sardinia.