Roasted Vegetable Gnocci with Spinach-Herb Pesto

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Ingredients

  • 6 yellow squash (about 1 1/4 lb.)
  • 8 sweet mini bell peppers
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 (16-oz.) package gnocchi*
  • Spinach-Herb Pesto
  • 1/2 (5-oz.) package baby spinach
  • 1/4 to 1/3 cup (1 to 1 1/2 oz.) freshly shredded Parmesan cheese

Preparation

  1. 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.
  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. *Medium-size pasta shells may be substituted.
Note:We tested with Gia Russa Gnocchi With Potato.

Southern Living
MARCH 2012