Vegetarian

Pumpkin Gnocchi with Italian Vegetable sauce is for Dinner.

Pumpkin Gnocchi with Italian Vegetable sauce takes 25 minutes to prepare.

Pumpkin Gnocchi with Italian Vegetable sauce takes 30 minutes to cook.

Pumpkin Gnocchi with Italian Vegetable sauce makes 12 servings.

The ingredients for Pumpkin Gnocchi with Italian Vegetable sauce are:

2 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
2.75 cup Flour - Gold medal all purpose flour
.25 cup Vegetable Broth
.33 tbsp Basil
3 tsp Dried Oregano (by ARCTIC.ORCA)
3 cup Del Monte Diced Tomatoes, No Salt Added
3 cup, sliced Zucchini
2 cup Spinach, fresh

Here is how you make Pumpkin Gnocchi with Italian Vegetable sauce:

Mix pumpkin and flour to make a soft dough. If necessary, add more flour so dough holds together and is not sticky. (Be careful not to overwork the dough.) Divide dough into 4?5 sections. Roll each piece into a rope about 1 inch in diameter on a floured surface. Cut the rope into 1-inch piecesIn a large pot, add water and salt. Bring to a boil. Add gnocchi to the boiling water and cook until the gnocchi rises to the surface and floats, about 5 minutes. Depending on the size of your pot, you may need to cook them in batches. Remove from the water and set aside.In a deep wok, over medium heat, saut? onion, 2 tablespoons vegetable broth, basil, and oregano until onion is soft, about 4?5 minutes. Add tomatoes and zucchini. Cover and cook for 5?7 minutes more, until zucchini is softenedPut vegetables on top of gnocchi and serve immediately. Season with salt and pepper.Serving Size: about 12 1/2 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user GUNDIS.

The nutritional information for Pumpkin Gnocchi with Italian Vegetable sauce is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 127.2

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 51.6 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 4.4 g
• Protein: 4.4 g

The dietary needs meet for Pumpkin Gnocchi with Italian Vegetable sauce is Vegan