Cookbook

Ingredients

• 16 oz potato gnocchi
• 4 cups (1 1/2-in.) fresh broccoli florets (8oz.)
• 1 small yellow onion, cut cross wise into 1/2-in.-thick slices (1 1/2 cups)
• 1/4 cup refrigerated basil pesto (from 1 [7-oz.] container) (such as Buitoni)
• 1/4 teaspoon crushed red pepper
• 1 ounces feta cheese, crumbled (about 1/4 cup)

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Toss together gnocchi, broccoli, onion, pesto, and crushed red pepper on prepared baking sheet until the mixture is completely coated; spread in an even layer.

3. Roast until vegetables are tender and gnocchi start to brown, 20 to 25 minutes, stirring halfway through cook time. Sprinkle with feta, and serve.