Garden Vegetable Gnocchi
Servings: 4
Per Serving: (1.5 Cups)
Calories: 402
Protein: 13g - Carbohydrates: 57g - Fat: 14g
Fiber: 5g - Sugar: 12g - Sodium: 955mg
Prep Time: 30 minutes
Ingredients:
2 medium yellow summer squash, sliced
1 medium sweet red pepper, chopped
8 oz fresh mushrooms, sliced
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 pkg (16 oz) potato gnocchi
1/2 cup Alfredo sauce
1/4 cup prepared pesto
Fresh basil, chopped (optional garnish)
Kitchen Essentials:
Mixing bowl(s)
Baking pan (15x10x1 inch)
Large saucepan
Colander for draining
Oven
Instructions:
Preheat and Prep the Oven: Set your oven to 450°F (230°C). Grease a 15x10x1-inch baking pan with a bit of olive oil or non-stick spray.
Roast the Vegetables: In a large mixing bowl, toss the sliced squash, chopped red pepper, and mushrooms with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking pan. Roast for 18-22 minutes, stirring once or twice during roasting, until the vegetables are tender and slightly golden.
Cook the Gnocchi: While the vegetables are roasting, cook the gnocchi according to the package directions. Drain the gnocchi in a colander, then return them to the saucepan.
Combine Gnocchi and Veggies: Once the vegetables are done roasting, add them to the cooked gnocchi. Stir in the Alfredo sauce and pesto until everything is evenly coated.
Garnish and Serve: If desired, sprinkle with fresh chopped basil for an extra burst of flavor. Serve the gnocchi immediately while warm.
Coach's Notes:
Try Different Gnocchi: For a different flavor or texture, use cheese gnocchi or spinach gnocchi instead of the potato variety.
Mix Up the Veggies: Swap the red pepper or summer squash with other vegetables like zucchini, eggplant, or cherry tomatoes to suit your taste.
Add Some Heat: For a little extra kick, sprinkle roasted red pepper flakes or a dash of cayenne over the finished dish.
Lighter Option: Reduce the Alfredo sauce or opt for a lighter sauce like lemon garlic sauce or basil vinaigrette to cut back on calories while keeping the flavor fresh.
Recipe Credit: Taste of Home Budget Friendly Cookbook
