Serves: 5
Total Calories: 496

1 (17 1/2-ounce) bag potato gnocchi, uncooked
1 pound asparagus spears, cut into bite-size pieces
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1 (10-ounce) package grape tomato, halved
1 (10-ounce) jar sun-dried tomato-basil pesto sauce
1/2 cup sour cream

In a stockpot, bring 4 quarts of water to a boil. Add gnocchi and vegetables. Return to a boil; boil for 2 to 3 minutes, until gnocchi floats to top; drain. Mix pesto sauce with sour cream. Add to gnocchi mixture; toss until coated thoroughly. Serve hot or cold.

Nutritional Facts:

Serves: 5
Total Calories: 496
Calories from Fat: 141

More Recipes from the Farmhouse Kitchen Cookbook:
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Cow-Country Beans
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Creamy Cabbage Bake
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Mixed-Up Pasta Salad
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Bacon & Onion Mashed Potatoes
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German Hot Potato Salad
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Broccoli-Cauliflower Salad
Teresa’s Easy-Peasy Salad
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Farmhouse Egg Noodles
Tomato-Basil Pasta Bake
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Tyler’s Strawberry Tapioca
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