Summer Veggies & Gnocchi with Romesco
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
510 |
|
| % Daily Value* | ||
| Total Fat 18g | 23% | |
| Saturated Fat 2g | 9% | |
| Cholesterol 0mg | 0% | |
| Sodium 890mg | 39% | |
| Total Carbohydrate 82g | 30% | |
| Dietary Fiber 10g | 37% | |
| Sugars 15g | ||
| Includes Added Sugars 0g | 15% | |
| Protein 11g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 92mg | 8% | |
| Iron 2mg | 10% | |
| Potassium 820mg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 2 17.5 oz package Gnocchi
- 2 ears Fresh Corn on the Cob, cooked
- 1 each Red Onion, Small, sliced thinly
- Roasted Veggies -- ---
- 2 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tsp Dried Basil / Garlic Powder / Onion Powder
- 1/2 tsp Salt & Pepper
- 1 Eggplant, 1" diced
- 1 Yellow Squash, 1" half moons
- 1 Zucchini, 1" half moons
- Romesco Sauce -- ---
- 6 oz Roasted Red Peppers, drained
- 6 oz Fire-Roasted Tomatoes, drained
- 1/2 cup Almonds, sliced
- 2 tbsp Parsley, chopped
- 2 tbsp Olive Oil
- 1/2 tsp Salt & Pepper
- 1/2 tsp Paprika
- 2 each Garlic Cloves
- 1/2 Lemon, Juiced
- 1 tsp Red Wine Vinegar
Method of Preparation
Step 1
Preheat the oven to 375°F. Spray a sheet pan with pan spray.
Step 2
In a large bowl toss the eggplant, squash, and zucchini with olive oil, balsamic vinegar, seasonings, salt, and pepper.
Spread evenly on the sheet pan, roast for 30 minutes, tossing halfway through roasting.
Step 3
In a food processor or blender, add all the romesco sauce ingredients.
Blend until smooth.
Step 4
Boil gnocchi according to the package directions. Drain.
Step 5
In a large bowl add gnocchi, roasted veggies, corn, red onion, and romesco sauce.
Toss to combine all. Enjoy as a side dish or an entrée!
