Categories: Pasta
Ingredients
- 2 medium summer squash, sliced
- 1 sweet red pepper, chopped
- 8 oz sliced fresh mushrooms
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 16 oz potato gnocchi
- 1/4 cup Alfredo sauce
- 1/4 cup prepared pesto
- Chopped fresh basil, optional
Directions
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Preheat oven to 450. In a greased 15×10×1-in baking pan, toss vegetables with oil, salt and pepper. Roast for 18-22 minutes until tender, stir once.
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In a saucepan, cook gnocchi as directed. Drain, return to pan. Stir in roasted vegetables, sauce, and pesto. If desired, add basil.