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.

How to Make It

Step 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.

Step 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.

Step 3

*Medium-size pasta shells may be substituted.

Chef's Notes

We tested with Gia Russa Gnocchi With Potato.

You May Like

Ratings & Reviews

sheraphics's Review

JamieZarambo
February 07, 2014
Very Flavorful.

JamieZarambo's Review

sheraphics
September 24, 2012
N/A

happybug's Review

happybug
June 25, 2012
Made this for dinner and it's a keeper. Added cherry tomatoes and mushrooms to the roasted veggies. My husband wants to add it to our routine list of meals.