Garden Vegetable Gnocchi

Total Time:Prep/Total Time: 30 min.

Recipe by Elisabeth Larsen, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 17, 2023

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah

TEST KITCHEN APPROVED

Garden Vegetable Gnocchi

Add your review
Yield:4 servings
Prep:10 min
Cook:20 min
Save Saved Saving print

Ingredients

  • 2 medium yellow summer squash, sliced
  • 1 medium sweet red pepper, chopped
  • 8 ounces sliced fresh mushrooms
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) potato gnocchi
  • 1/2 cup Alfredo sauce
  • 1/4 cup prepared pesto
  • Chopped fresh basil, optional
Text Ingredients
Shop Recipe

Directions

  1. 1
    Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once.
  2. 2
    Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.
  3. 3
    Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.

Nutrition Facts

1-1/2 cups: 402 calories, 14g fat (4g saturated fat), 17mg cholesterol, 955mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 13g protein.
Loading Popular in the Community
Loading Reviews