Roasted Sweet Potato Gnocchi with Butternut Squash and Spicy Sausage
One-pan roasted sweet potato gnocchi with spicy Italian sausage, butternut squash, and tomato basil pesto — also known as: your next dinner.
Nutrition Facts per Serving (Makes 5 Servings):
Calories — 198
Protein — 16g
Fat — 7g
Carbs — 20g
Ingredients + Instructions
Here’s what you need:
1 12oz package Bilisnki’s Spicy Italian Chicken Sausage Links
1 16oz package frozen cubed butternut squash
1 package frozen sweet potato gnocchi (we used @cappellos, but can’t avoid hearing about @traderjoes)
1/4c-1/2c of your favorite tomato basil pesto
Italian seasoning, to taste
A drizzle of avocado oil
Here’s what to do:
- Preheat your oven to 450 degrees and prepare a sheet pan with parchment paper
- Evenly slice your links in half-inch diagonal discs, and add to your pan.
- Open your squash and gnocchi and dump into the pan.
- Drizzle your goods in a bit of avocado oil, and mix to coat. Sprinkle Italian seasoning and mix to coat again.
- Pop in the oven for 13-15 minutes, until the gnocchi is plump and lightly browned and the squash and sausage are warmed and slightly browned also.
- Dollop or mix with your pesto. Enjoy!
Notes:
- We tossed in some extra frozen colorful sweet potatoes for more veggies. Our butternut squash is not purple.
- Start with 1/4c of the pesto for the entire pan and add more as desired, working 1-2 tablespoons at a time, careful not to overdo it and wind up eating one giant pan of salt and fat.
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