Gluten Free | Vegetarian
Remove the baking sheet from the oven, toss the veggies, and place it back in the oven for an additional 3-6 minutes or until blistered. Remove from the oven. Set aside to cool.
Bring a large pot of water to a boil. Add salt and gluten free gnocchi to the pot. Cook for 2 minutes, stirring occasionally, or until the gnocchi begins to float to the top.
Remove the pot from the heat. Use a slotted spoon to remove the gnocchi. Place the gnocchi back in the pot, and toss with olive oil and pesto until combined.
FULL RECIPE AT: