Wednesday, March 7, 2012

Recipe - Roasted Vegetable Gnocchi with Spinach Herb Pesto

(I can't get this Bold font to go away, sorry!)
I found this recipe in my most recent issue of Southern Living and decided to give it a shot.  It was reasonably healthy and quick to make so those were the main reasons I tried it.

Roasted Vegetable Gnocchi with Spinach Herb Pesto

 - 6 yellow squash (about 1 1/4 lb.) - I only used two in a package from Trader Joe's
 - 8 sweet mini bell peppers - I picked these up at TJ's too
 - 2 tablespoons olive oil
 - 1 teaspoon salt (I used less than this, it seemed excessive)
 - 1/2 teaspoon coarsely ground pepper
 - 1 (16-oz.) package gnocchi (I used plain whole wheat and then just put some pesto on it)
 - 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


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. Cook gnocchi according to package directions in a Dutch oven (I just used a regular pot); 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.

*Medium-size pasta shells may be substituted.

(Kevin's only complaint was that it didn't have meat in it.  He survived!  I thought it was really good and I'm looking forward to the leftovers for lunch.  I think it had about 350-400 calories per serving)