Gnocchi Primavera from Finish Line Fueling

Earlier this year, I received the book Finish Line Fueling  in the mail.  I’ve expressed my love for cookbooks MANY times in this space – so you can already guess that I was excited to receive this fun package.  While I love exploring through most cookbooks, I was even more excited to dig into this cookbook because it is written by Jackie Dikos – a Registered Dietitian Nutritionist in Indianapolis who specializes in endurance/running nutrition!

Finish Line Fueling

I’ve been reading through this book over the past couple of months in preparation for my next half marathon – the Indianapolis Mini Marathon in May.  She really digs deep into the why behind proper nutrition for endurance athletes.  There are meal ideas, suggestions for nutrient timing, tips for pre-race and race day strategy, and a TON of delicious recipes.

Recipes are divided into Breakfast, Bread, Salads and Soups, Main Dishes, Performance, Snacks and Sides, and Sweet Treats.  I have so many book marks in this cookbook of all the recipes I want to try and tips I want to make note of.  If you are an endurance runner/athlete – I highly recommend this book to fuel you to the finish line 😉

Gnocchi Primavera from Finish Line Fueling

Because I had so many recipes on my “must try” list, I had Brian pick the recipe and he picked this Gnocchi Primavera.

Jackie shares that she makes this recipe for her friends and family that she hosts during the Indianapolis Monumental Marathon (which I ran this past November!).  It’s rich in carbohydrates (essential for pre-race nutrition), and seriously tastes like a restaurant meal.

Gnocchi Primavera from Finish Line Fueling

I opted to make it with whole wheat gnocchi, but the original recipe uses traditional gnocchi and suggests that you can utilize any pasta in this dish.

Give this recipe a try, and you’ll see why you need to get your hands on a copy of Finish Line Fueling!

Gnocchi Primavera from Finish Line Fueling

Gnocchi Primavera from Finish Line Fueling - delicious, carb-rich and perfect for endurance runners and athletes! Click To Tweet Print
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Gnocchi Primavera from Finish Line Fueling

Gnocchi Primavera from Finish Line Fueling

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5 from 1 review

  • Author: Jackie Dikos
  • Total Time: 10 mins
  • Yield: 4 servings 1x


  • 1 lb potato gnocchi
  • 2 Tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 large zucchini, shaved into thin slices with a vegetable peeler
  • 1 pint grape tomatoes, halved
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt
  • 1/4 cup shredded or grated parmesan cheese
  • 1/4 cup chopped parsley
  • pepper to taste


  1. Bring medium pot of water to a boil. Boil gnocchi following directions on package.
  2. While the water comes to a boil, melt the butter in a large skillet over medium heat.
  3. Add garlic and saute 1 to 2 minutes.
  4. Next, add zucchini, tomatoes, nutmeg, salt and black pepper.
  5. Combine vegetable saute with cooked gnocchi.
  6. Stir in parley and sprinkle with parmesan.


Originally from Finish Line Fueling by Jackie Dikos, RD CSSD, CLT

  • Cook Time: 10 mins
  • Category: Dinner, Lunch, Vegetarian
  • Cuisine: Italian

Gnocchi Primavera

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  1. I always thought gnocchi is a hassle to make.
    Your tasty pictures and clear instructions have motivated me to try it out this coming weekend!

    • OMG it’s SOOOOO good 🙂 Even if you just want gnocchi for dinner and aren’t endurance training 🙂

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