Italian

Roasted tomato, zucchini gnocchi Toss is for Dinner.

Roasted tomato, zucchini gnocchi Toss takes 10 minutes to prepare.

Roasted tomato, zucchini gnocchi Toss takes 30 minutes to cook.

Roasted tomato, zucchini gnocchi Toss makes 4 servings.

The ingredients for Roasted tomato, zucchini gnocchi Toss are:

1-pint cherry tomatoes
1-zucchin diced
1-small yellow squash
2-clove garlic
basil ribbons
2-T. evoo
1-1lb. box italian potato gnocchi
Chicken spinich and asiago sausage.
salt
pepper.

Place tomatoes, Zucchini,squash,garlic and chicken sausage on foil lined baking sheet. and drizzle with 1 tablespoon of evoo. Toss to coat. Salt and pepper if desired. Bake in 425 degree oven until tomatoes start to burst.

Meanwhile cook gnocchi to package directions. When the gnocchi float to top drain. Heat 1 tablespoon of Evoo in large fry pan and add gnocci and brown slightly. When tomatoes and zucchini are done add to fry pan with gnocchi and add fresh basil to finish.

Here is how you make Roasted tomato, zucchini gnocchi Toss:

Number of Servings: 4Recipe submitted by SparkPeople user MANTE1.

The nutritional information for Roasted tomato, zucchini gnocchi Toss is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 365.8

• Total Fat: 11.6 g
• Cholesterol: 48.8 mg
• Sodium: 1,010.3 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 3.7 g
• Protein: 16.9 g

Roasted tomato, zucchini gnocchi Toss is Italian cuisine.