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Roasted Vegetable Gnocchi with Spinach-Herb Pesto

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 10 mins
Total time 55 mins
Yield Makes 4 servings
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

How to Make It

  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.

Cook's Notes

We tested with Gia Russa Gnocchi With Potato.