Pesto gnocchi with sweet potato and squash recipe
Our simple gnocchi recipe with sweet potato, pesto, squash, kale, and kielbasa is a delicious fall meal that the whole family will love. It’s perfect for a quick and easy weeknight dinner, especially if you have kids in sports.
Ingredients
Spinach gnocchi Pesto Kielbasa Sweet potato Cucuzza squash Spinach Mascarpone Vegetable oil Parmesan cheese (optional)
Note: Butternut squash would also work really well in this recipe instead of cucuzza squash, I just happened to have cucuzza squash that I wanted to use up.
Instructions
This is a really simple dish to make and will feed a family of five. You can always add more gnocchi, vegetables, or kielbasa though to feed more people. You are going to peel and dice your squash and sweet potato and trim the stems off the spinach leaves.
In your skillet, cook the sweet potato and squash in vegetable oil until soft and slightly browned. Add the kielbasa, and spinach and stir occasionally until the spinach is wilted. While all of this is cooking, follow the instructions on the gnocchi to cook it, rinse it in cold water (so that it stops cooking and doesn’t get sticky), and then toss it into the skillet with the other ingredients. Add in the pesto and mascarpone and continue stirring until everything is coated, and serve immediately. You can top it with Parmesan cheese if you like.
Please pin this post for later
