Roasted Vegetable Gnocchi with Spinach-Herb Pesto

Southern Living
Roasted Vegetable Gnocchi with Spinach-Herb Pesto Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Dumpling-like gnocchi [NYOH-kee] are sold near the dried pastas.
Makes 4 servings


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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*
1/2 (5-oz.) package baby spinach
1/4 to 1/3 cup (1 to 1 1/2 oz.) freshly shredded Parmesan cheese


Hands-on: 10 Minutes
Total: 55 Minutes

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.

*Medium-size pasta shells may be substituted.

Created date

February 2012