Gnocchi With Vegetables Food

GARDEN VEGETABLE GNOCCHI

Garden Vegetable Gnocchi image

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 medium yellow summer squash, sliced
1 medium sweet red pepper, chopped
8 ounces sliced fresh mushrooms
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi
1/2 cup Alfredo sauce
1/4 cup prepared pesto
Chopped fresh basil, optional

Steps:

Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once., Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan., Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.

Nutrition Facts : Calories 402 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 955mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.

GNOCCHI WITH VEGETABLES

Gnocchi With Vegetables image

I had a similar recipe at a local winery, I loved it so much I came home and invented it. This is pretty close. Everyone I have made it for liked it, a good meal or side dish. I found no extra spices were needed and the juice from the veggies made a good sauce.

Provided by Tara1183

Categories One Dish Meal

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

2 (10 ounce) bags frozen gnocchi
2 tablespoons butter
2 tablespoons oil
1 red pepper, sliced in strips
1 green pepper, sliced in strips
1 medium onion, chopped
2 garlic cloves, minced
3/4 cup sliced mushrooms
1 small zucchini, sliced
1 small eggplant, cubed
3 cups of raw spinach
1/2 cup parmesan cheese
1/4 cup milk
salt and pepper

Steps:

Cook gnocchi according to package directions.
Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
Add cooked gnocchi, milk, Parmesan and salt and pepper.
Serve sprinkled with a bit more Parmesan.

Nutrition Facts : Calories 247.8, Fat 17.3, SaturatedFat 7.2, Cholesterol 28.4, Sodium 266.2, Carbohydrate 17.7, Fiber 7.1, Sugar 7.3, Protein 9.1

GNOCCHI WITH SUMMER VEGETABLES

Gnocchi With Summer Vegetables image

Appeared in Martha Stewart's food magazine a few months back. Love the fact that the squash retains some crunch -- and what a great use for grape tomatoes! I upped the amount of lemon juice (the original recipe called for 1/4) and would definitely go with 1/2 cup of the basil.

Provided by lecole54

Categories Summer

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 lb zucchini, quartered and sliced
1 lb yellow squash, quartered and sliced
2 garlic cloves, minced
salt and pepper, to taste
1 pint grape tomatoes, halved
1 (15 -16 ounce) package gnocchi
1/4-1/2 cup fresh basil, chopped
2 -3 tablespoons pecorino romano cheese, grated
1 tablespoon butter
1 lemon, juice of 1/2-3/4

Steps:

In a large skillet, heat oil over medium high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.
Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving ½ cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Nutrition Facts : Calories 109.9, Fat 7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 47.5, Carbohydrate 13.4, Fiber 4.3, Sugar 3.4, Protein 3.5

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