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pesto gnocchi with sweet potato squash and kielbasa

Pesto Gnocchi with Sweet Potato and Squash

A delicious fall recipe with gnocchi, sweet potato, pesto, cucuzza squash, kielbasa, and spinach.

Course Main Course
Keyword fall recipe, gnocchi
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people
Author Tonya Staab

Ingredients

  • 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

Instructions

  1. Preheat water in a pot according to the directions on the gnocchi.

  2. Heat the vegetable oil in a non-stick skillet over medium-high heat.

  3. Add the sweet potato and squash and stir for 15 minutes.

  4. 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.

  5. 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.

  6. Add the gnocchi to the pan of vegetables and kielbasa.

  7. Carefully stir through the pesto and mascarpone until everything is coated.

  8. Serve immediately.