Roasted Vegetable Gnocchi With Spinach-Herb Pesto

• 6 yellow squash (about 1 1/4 lb.)
• 8 sweet mini bell peppers
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1 (16-oz.) package gnocchi*
• 1/2 (5-oz.) package baby spinach
• 1/4 to 1/3 cup (1 to 1 1/2 oz.) freshly shredded Parmesan cheese

1. Preheat oven to 425u0b0. Cut squash into 1-inch pieces. Cut bell peppers in half lengthwise; remove seeds. Stir together squash, bell peppers, oil, salt, and ground pepper. Arrange vegetables in a single layer on a jelly-roll pan, and bake 15 minutes. Stir and bake 5 minutes or until tender and golden.
2. Cook gnocchi according to package directions in a Dutch oven; drain. Return to Dutch oven. Add Spinach-Herb Pesto to gnocchi, and toss to coat. Add squash mixture and spinach, and gently toss to combine. Sprinkle with Parmesan cheese. Serve immediately.
3. *Medium-size pasta shells may be substituted.
4. We tested with Gia Russa Gnocchi With Potato.

yellow squash, bell peppers, olive oil, salt, ground pepper, baby spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-vegetable-gnocchi-spinach-pesto (may not work)