Food and Recipes Recipes Roasted Vegetable Gnocchi with Spinach-Herb Pesto Be the first to rate & review! Dumpling-like gnocchi [NYOH-kee] are sold near the dried pastas. This recipe pairs with our Spinach-Herb Pesto. By Southern Living Editors Updated on June 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 10 mins Total Time: 55 mins Yield: 4 servings Ingredients 6 yellow squash (about 1 1/4 lb.) 8 sweet mini bell peppers 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon coarsely ground pepper 1 (16-oz.) package gnocchi* Spinach-Herb Pesto 1/2 (5-oz.) package baby spinach 1/4 to 1/3 cup (1 to 1 1/2 oz.) freshly shredded Parmesan cheese Directions 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. 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. Rate it Print