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Garden Gnocchi

Featured in the Honolulu Star-Advertiser on July 15, 2020.

Garden Gnocchi


Garden Gnocchi

  • 2 medium yellow squash, sliced
  • 1 medium sweet red pepper, chopped
  • 8 ounces sliced fresh mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) package potato gnocchi
  • 1/2 cup prepared alfredo sauce
  • 1/4 cup prepared pesto
  • Chopped fresh basil, for garnish


Heat oven to 450°F. On a baking pan toss squash, red peppers and mushroom with olive oil, salt and pepper. Roast for 20 minutes or until tender. While veggies are roasting, in a large saucepan, cook gnocchi according to package directions, drain and return to saucepan. Stir in roasted vegetables, mix with alfredo sauce and pesto. Garnish with basil and serve.

Approximate Nutrient Analysis per serving (based on 4 servings):
450 calories, 19 g fat, 5 g saturated fat, 35 mg cholesterol,1100 mg sodium, 58 g carbohydrate, 3 g fiber, 6 g sugar, 12 g protein


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