Garden Vegetable Gnocchi
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
Ingredients
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2 medium yellow summer squash, sliced
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1 medium sweet red pepper, chopped
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8 ounces sliced fresh mushrooms
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 package (16 ounces) potato gnocchi
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1/2 cup Alfredo sauce
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1/4 cup prepared pesto
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Chopped fresh basil, optional
Directions
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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.
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2.
Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.
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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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