Ingredients
2 medium yellow summer squash, sliced1 medium sweet red pepper, chopped8 ounces sliced fresh mushrooms1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper1 package (16 ounces) potato gnocchi1/2 cup Alfredo sauce1/4 cup prepared pestoChopped fresh basil, optional
Preparation
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.
