If you’re looking for a tasty and simple way to get more veggies into your meal rotation then try this one dish meal. This Gnocchi and Veggie bake with pesto and melty mozzarella is easy to make for a quick, nutritious meal. Plus it can be customized with veggies to your liking. Swap out the mushrooms for broccoli or add chickpeas instead of corn. The options are endless. I used store bought pesto to save time but feel free to make your own fresh pesto if preferred. Here’s how I made it.

Ingredients:

–  1 package of shelf stable gnocchi. 

–  1 ½ cups cherry tomatoes.

–  1 small zucchini, cut into 1 inch pieces.

–  ½ pound fresh asparagus, cut into 1 inch pieces.

–  1 ½ cups mushrooms, sliced.

–  1 cup cooked corn kernels.

–  ¼ cup extra virgin olive oil.

–  ¼ cup store bought basil pesto.

–  Fresh mozzarella for topping.

Seasoning:

I used ¼ cup Dan-O’s Cheesoning Seasoning for this variation but the following will also work as a replacement if needed.

• 1/4 cup grated Parmesan cheese.
• 1 teaspoon garlic powder.
• 1/2 teaspoon ground black pepper.
• 1/2 teaspoon salt.

Preheat oven to 400F.  In a large baking dish add the cherry tomatoes, zucchini, asparagus, corn and gnocchi. Add the grated Parmesan, garlic powder, black pepper, salt and extra virgin olive oil. Toss together to evenly coat all the gnocchi and veggies.  Top with drizzles of pesto and chunks of fresh mozzarella.  Place in oven and bake for 15 minutes until veggies and gnocchi are tender and the cheese is melted.  Makes 6- 8 servings.