Gnocchi with pesto and veggie sauce

Last Wednesday was just perfect for eating dinner outside and I chose to make a dinner worthy of Spring.

 

Make a white sauce of 2 Tbsp butter or margarine,  3 Tbsp all-purpose flour and 1 1/4 cup milk. Melt butter and whisk in the flour on low-medium heat. Cook for a few minutes while whisking constantly. Add the milk and whisk till it is very thick and smooth. Add as much pesto as you would like.

Cut up your favorite spring veggies. Mine were asparagus, red and yellow bell pepper and red onion. These take about the same amount of time to sauté.

Lastly boil your gnocchi according to the direction on the bag. Mine usually take about 4 minutes till they are done. Strain and put in a serving bowl. Add the sauce right away and sprinkle the sautéed veggies on top together with some Parmesan cheese and black pepper. 

 

I am the only one who likes tomatoes in the family so after I was done sautéing the veggies I threw some (not sure they are cherry) small tomatoes in the pan, let them get warm and topped my dinner with them.

  

The kids loved this, my husband loved it and I was in heaven.

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