Garden Vegetable Gnocchi
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
Reviews
yummy I don't even like squash and I love this. I froze some and it is just as good out of the freezer.
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I haven't tried this yet. Also, I'm not a fan of squash. Nevertheless, I see no reason why I couldn't use different vegetables. The whole concept of the recipe is fabulous, in my opinion. I'm always looking for good meatless options, and I really like gnocchi. I will definitely give this a try. I have most of the makings for it already. Another pantry-friendly recipe!
This was a huge hit with a group of vegetarians and non-vegetarians (few of whom had even tried gnocchi before). I doubled the recipe and they still scraped the pot clean. I used fresh basil, which definitely took the dish to another level. I also baked the vegetables as directed, with the exception of the mushrooms. Those I sautéed with a bit of extra pesto. It was flavorful and filling!
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.