Garden Vegetable Gnocchi

Name: Garden Vegetable Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Indian Recipes, Italian Recipes, Italian Vegetarian Recipes
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

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.

Reviews

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Average Rating:

DianeC23

Sep 4, 2017

This recipe is easy to make and tasty. I did not add the optional basil, so found it needed some spice. I would double the mushrooms next time. Overall, a good recipe for a meatless dish. Very filling.