Garden Vegetable Gnocchi Recipe

Garden Vegetable Gnocchi Recipe
Garden Vegetable Gnocchi Recipe photo by Taste of Home
Publisher Photo

Garden Vegetable Gnocchi Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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. Yield: 4 servings.
Originally published as Garden Vegetable Gnocchi in Simple & Delicious August/September 2016

Nutritional Facts

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

  • 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
  1. 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.
  2. Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.
  3. Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil. Yield: 4 servings.
Originally published as Garden Vegetable Gnocchi in Simple & Delicious August/September 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarden Vegetable Gnocchi

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review