Roasted Vegetable Gnocchi with Spinach-Herb Pesto

By Tufgrlz

Ingredients

• Spinach-Herb Pesto:
• 6 6 1 1/4 squash (about 1 1/4 lb.)
• 8 8 8 sweet mini bell peppers
• 2 2 2 tablespoons olive oil
• 1 1 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper
• 1 1 1/2 1 (16-oz.) package gnocchi* Spinach-Herb Pesto 1/2 (5-oz.) package baby spinach
• 1/4 to 1/3 1/4 to 1/3 to 1 1/2 to 1 1/2 oz.) freshly shredded Parmesan cheese
• 1/2 1/2 1 1 1 package baby spinach 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh basil 1 teaspoon lemon zest
• 2 2 2 tablespoons lemon juice
• 1 1 1 teaspoon chopped fresh mint
• 1 1 1 garlic clove, minced
• 1/4 1/4 1/4 teaspoon salt
• 1/2 1/2 1/2 cup (2 oz.) freshly shredded Parmesan cheese
• 1/4 1/4 1/4 cup olive

Preparation

Step 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. 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.

*Medium-size pasta shells may be substituted.