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Gnocchi Primavera




Source of Recipe


St. Vincent Pallotti Center


List of Ingredients




1 lb. asparagus (ends seared off, spears cut into thirds)
2 medium yellow summer squash (cut in half lengthwise, then crosswise in 1/2 inch pieces)
1 16-oz. bag of frozen gnocchi
3/4 C basil pesto
1/2 C reduced-fat sour cream
1 pt. grape tomatoes (cut in half)
Grated Parmesan cheese


Recipe



Bring a large pot of lightly salted water to a boil. Have ready a shallow serving bowl. Add asparagus and squash to pot; return to boil and boil 1 minute. Add gnocchi; cover pot just until water returns to a boil. Uncover and cook 2 minutes more or until gnocchi float to surface and vegetables are crisp-tender. Drain in a colander; transfer to serving bowl. Mix pesto and sour cream in pot. Stir in tomatoes. Pour over gnocchi; toss gently to mix and coat. Serve with Parmesan cheese, if desired.

Serves 4.