Gnocchi & Vegetable Toss

Serves: 5
Total Calories: 496


1 (17 1/2-ounce) bag potato gnocchi, uncooked
1 pound asparagus spears, cut into bite-size pieces
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1 (10-ounce) package grape tomato, halved
1 (10-ounce) jar sun-dried tomato-basil pesto sauce
1/2 cup sour cream


In a stockpot, bring 4 quarts of water to a boil. Add gnocchi and vegetables. Return to a boil; boil for 2 to 3 minutes, until gnocchi floats to top; drain. Mix pesto sauce with sour cream. Add to gnocchi mixture; toss until coated thoroughly. Serve hot or cold.

Nutritional Facts:

Serves: 5
Total Calories: 496
Calories from Fat: 141

This Gnocchi & Vegetable Toss recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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