Winter Vegetable Gnocchi (Serves 4)
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 amout to skillet, mix together until well combined and hot.
Serve and enjoy!
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