Roasted Vegetable Gnocchi with Spinach-Herb Pesto
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
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.
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JamieZarambo's Review
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happybug's Review
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.
sheraphics's Review