Pesto Gnocchi Bake
- Prep Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings
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Ingredients
- 1 package Alessi Gnocchi (regular or gluten-free)
- 2 cups Brussels sprouts, chopped
- 2 large carrots, chopped
- 1 medium yellow onion, chopped
- 1 large zucchini, sliced then cut in half
- 3 tablespoons Alessi Extra Virgin Olive Oil
- 2 tablespoons Alessi Garlic Puree
- 4 tablespoons Alessi Pesto
- Alessi Sea Salt and Black Peppercorns, to taste
- 2 tablespoons Alessi Pine Nuts
- 2 tablespoons fresh basil, cut into ribbons
Instructions:
- Preheat oven to 350 degrees Fahrenheit
- Cook one package of gnocchi according to package instructions
- Chop vegetables per ingredients list
- Combine gnocchi, vegetables, oil, garlic puree, pesto, salt and pepper in bowl and mix
- Transfer to a baking dish and bake for 20-30 minutes (until vegetables are fork tender)
- Top with pine nuts and fresh basil. Serve hot.