Garden Vegetable Gnocchi

Name: Garden Vegetable Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium yellow summer squash, sliced; 1 medium sweet red pepper, chopped; 8 ounces sliced fresh mushrooms; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 package (16 ounces) potato gnocchi; 1/2 cup Alfredo sauce; 1/4 cup prepared pesto; Chopped fresh basil, optional

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah

Ingredients

2 medium yellow summer squash, sliced
1 medium sweet red pepper, chopped
8 ounces sliced fresh mushrooms
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi
1/2 cup Alfredo sauce
1/4 cup prepared pesto
Chopped fresh basil, optional

Directions

Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once.
Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.
Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.

Nutrition Facts

1-1/2 cups: 402 calories, 14g fat (4g saturated fat), 17mg cholesterol, 955mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 13g protein.

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah

Recipe Creator

Community Cook