Roasted Vegetable Gnocchi With Spinach-Herb Pesto

1. 1

   Preheat oven to 425u00b0. 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. 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. 3

   *Medium-size pasta shells may be substituted.

4. 4

   We tested with Gia Russa Gnocchi With Potato.

* Per serving · 4 servings · Values may vary.

No additional tips available.