Roasted Vegetable Gnocchi with Spinach-Herb Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dumpling-like gnocchi [NYOH-kee] are sold near the dried pastas. Ingredients:
6 yellow squash (about 1 1/4 lb.) |
8 sweet mini bell peppers |
2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1 (16-oz.) package gnocchi |
spinach-herb pesto |
1/2 (5-oz.) package baby spinach |
1/4 to 1/3 cup (1 to 1 1/2 oz.) freshly shredded parmesan cheese |
Directions:
1. Preheat oven to 425°. Cut squash into 1-inch pieces. Cut bell peppers in half lengthwise; remove seeds. Stir together squash, bell peppers, oil, salt, and ground pepper. Arrange vegetables in a single layer on a jelly-roll pan, and bake 15 minutes. Stir and bake 5 minutes or until tender and golden.
2. Cook gnocchi according to package directions in a Dutch oven; drain. Return to Dutch oven. Add Spinach-Herb Pesto to gnocchi, and toss to coat. Add squash mixture and spinach, and gently toss to combine. Sprinkle with Parmesan cheese. Serve immediately.
3. *Medium-size pasta shells may be substituted.
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