Tuesday, July 17, 2012

Vegetable Gnocci with Pesto

Thanks to Key Ingredient for this recipe!



6 yellow squash (about 1¼ lb.)
8 sweet mini bell peppers
2 tablespoons olive oil
1 teaspoon salt ½ teaspoon coarsely ground pepper
1 (16-oz.) package gnocchi* Spinach-Herb Pesto ½ (5-oz.) package baby spinach
¼ to ⅓ cup (1 to 1½ oz.) freshly shredded Parmesan cheese
Spinach-Herb Pesto:
½ (5-oz.) package baby spinach 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh basil 1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon chopped fresh mint
1 garlic clove, minced
¼ teaspoon salt
½ cup (2 oz.) freshly shredded Parmesan cheese
¼ cup olive

(Pulse first 8 ingredients in a food processor 6 to 7 times or until finely chopped. Add Parmesan cheese and oil; process until smooth, stopping to scrape down sides as needed. Use immediately, or store in refrigerator up to 48 hours. If chilled, let stand at room temperature 30 minutes before using; stir until blended.)


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.

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