When we go meatless, we toss gnocchi (my husband’s favorite) with veggies and a dab of prepared pesto. I use zucchini in this 30-minute dish, too.
—Elisabeth Larsen, Pleasant Grove, UT
Takes: 30 min. • Makes: 4 servings
2 medium yellow summer squash, sliced
1 medium sweet red pepper, chopped
8 oz. sliced fresh mushrooms
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 pkg. (16 oz.) potato gnocchi
1/2 cup Alfredo sauce
1/4 cup prepared pesto
Chopped fresh basil, optional
1. Preheat the oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast for 18-22 minutes or until tender, stirring once.
2. Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.
3. Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.
Per serving: 1 1/2 cups equals 402 cal., 14g fat (4g sat. fat), 17mg chol., 955mg sodium, 57g carb. (12g sugars, 5g fiber), 13g pro.
GOES GREAT WITH
Don’t have a loaf of bread? Don’t worry! Bagels cut into pieces make tasty additions to saucy dinners like this one.
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