Halfway between light summer recipes and winter comfort food, you’ll find flavorful fall recipes. We’ve got a lot of these for you to try including a hearty harvest soup, 6 slow cooker recipes for fall, and garden vegetable chili. Below, we are showing you how to make quick and easy pesto gnocchi with sweet potato, squash, and kielbasa.
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.
- Spinach gnocchi
- Sweet potato
- Cucuzza squash
- 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.
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.
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A delicious fall recipe with gnocchi, sweet potato, pesto, cucuzza squash, kielbasa, and spinach.
- 1 pkg spinach gnocchi
- 1 kielbasa
- 1 sweet potato
- 1/3 cucuzza squash if large, a smaller one you can do a half
- 2 cups fresh spinach
- 1 jar pesto
- 1/2 tub mascarpone
- 1 tbs vegetable oil
Preheat water in a pot according to the directions on the gnocchi.
Heat the vegetable oil in a non-stick skillet over medium-high heat.
Add the sweet potato and squash and stir for 15 minutes.
Add the kielbasa and spinach and continue stirring until the spinach is wilted and the sweet potato is soft and has started browning a little.
While everything is cooking in the pan, follow the directions on the packet of gnocchi to cook it and then rinse it in cold water so it doesn't stick together.
Add the gnocchi to the pan of vegetables and kielbasa.
Carefully stir through the pesto and mascarpone until everything is coated.