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Garden Vegetable Gnocchi

4 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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

  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.

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.

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