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Dumpling-like gnocchi [NYOH-kee] are sold near the dried pastas.

Recipe by Southern Living March 2012

Gallery

Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
10 mins
total:
55 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

We tested with Gia Russa Gnocchi With Potato.

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