Gnocchi With Roasted Vegetables

• 1 1/4 lb butternut squash, peeled, cut into 3/4 inch pieces
• 1 None medium red onion, peeled, halved, cut into thick wedges
• 1 None large red pepper, cut into 3/4 inch pieces
• 9 oz cherry tomatoes, halved
• 18 oz fresh potato gnocchi
• 7 oz fresh reduced-fat ricotta cheese, crumbled
• 1/2 tbsp vegetable or olive oil
• 2 tbsp shredded fresh basil leaves

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Arrange squash, onion, pepper and tomatoes on prepared tray. Lightly coat with olive oil and season. Bake for 30 mins, or until vegetables are browned and tender.
3. Cook gnocchi in boiling, salted water for 5 mins, or until they float to the surface. Use a slotted spoon to remove gnocchi from pan and distribute between serving bowls.
4. Arrange vegetables and ricotta over gnocchi and drizzle with oil. Top with basil. Serve immediately.

butternut squash, red onion, red pepper, cherry tomatoes, potato gnocchi, ricotta cheese, vegetable, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/33839 (may not work)