Winter Vegetable Gnocchi
The recipe Winter Vegetable Gnocchi is ready in roughly 45 minutes and is definitely a super dairy free option for lovers of Mediterranean food. This recipe makes 4 servings with 689 calories, 18g of protein, and 47g of fat each. For $3.4 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 217 people were glad they tried this recipe. Plenty of people really liked this main course. It is perfect for Winter. Head to the store and pick up brussels sprouts, juice of lime, garlic, and a few other things to make it today. It is brought to you by The Noshery. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is awesome. Winter Squash Gnocchi, Gnocchi With Winter Squash And Seared Radicchio, and DeLallo Winter s: Gnocchi with Sweet Peas & Prosciutto are very similar to this recipe.
Servings: 4
Ingredients:
1 cup of brussels sprouts, half or quartered
1/2 cup of cubed butternut squash
1/2 cauliflower head, cut into florets
3 links of Italian chicken sausage, sliced
1/2 cup of fresh basil
1/2 cup of fresh parsley
2 cloves of garlic
16 oz package of gnocchi
juice from 1/2 a lime
1/2 cup of olive oil
1/2 cup of toasted pecan pieces
salt & pepper to taste
Equipment:
oven
bowl
pot
slotted spoon
paper towels
frying pan
food processor
blender
Cooking instruction summary:
Pre-heat oven to 400 degrees.Divide vegetables between two sheet pans, one with cauliflower and the other with brussels sprout and butternut squash. Drizzle with olive oil and season with salt and pepper. Roast vegetables until tender and browned, stirring once. About 10 minutes for cauliflower and 15 for squash and sprouts. Remove vegetables from oven and set aside and allow to cool.While vegetables are roasting bring a 5 quart pot of salted water to boil, also have a large bowl of ice water ready. Add gnocchi, boil for 2-3 minutes our until the float to the top. Remove gnocchi from pot using a slotted spoon and place in ice water bath. Once gnocchi has cooled drain and place on sheet pan lined with paper towels.Combine pesto ingredients in a blender or food processor and puree until smooth. At this point you everything can be done 1 day ahead. Heat a large skillet over med-high heat with a drizzle of olive oil. Add chicken sausage to skillet and cook until brown. Add roasted vegetables, gnocchi and 2 tablespoons of pesto or desired amount to skillet, mix together until well combined and hot.Serve and enjoy!
Step by step:
1. Pre-heat oven to 400 degrees.Divide vegetables between two sheet pans, one with cauliflower and the other with brussels sprout and butternut squash.
2. Drizzle with olive oil and season with salt and pepper. Roast vegetables until tender and browned, stirring once. About 10 minutes for cauliflower and 15 for squash and sprouts.
3. Remove vegetables from oven and set aside and allow to cool.While vegetables are roasting bring a 5 quart pot of salted water to boil, also have a large bowl of ice water ready.
4. Add gnocchi, boil for 2-3 minutes our until the float to the top.
5. Remove gnocchi from pot using a slotted spoon and place in ice water bath. Once gnocchi has cooled drain and place on sheet pan lined with paper towels.
6. Combine pesto ingredients in a blender or food processor and puree until smooth. At this point you everything can be done 1 day ahead.
7. Heat a large skillet over med-high heat with a drizzle of olive oil.
8. Add chicken sausage to skillet and cook until brown.
9. Add roasted vegetables, gnocchi and 2 tablespoons of pesto or desired amount to skillet, mix together until well combined and hot.
10. Serve and enjoy!
Nutrition Information:
covered percent of daily need
