Garden Vegetable Gnocchi

Garden Vegetable Gnocchi

from tasteofhome.com
1 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

  • 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. 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. 2

    Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.

  3. 3

    Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.