Squash and Chorizo Gnocchi


2 tbsp olive oil

1 1/2 cups diced butternut squash (1/2-inch cubes)

1/2 cup thinly sliced shallots

2 cloves garlic, minced

2 tsp chopped fresh thyme

1 pkg (4 oz) Chorizo Sarta Dulce, sliced diagonally

1/2 cup chopped roasted red pepper

1 pkg (12 oz) prepared potato gnocchi, cooked according to package directions

1/2 cup peas

2 tbsp butter

2 tbsp lemon juice

1 tbsp chopped fresh parsley


Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Serves: 6

1. Heat oil in large skillet set over medium heat; add butternut squash, shallots, garlic and thyme. Add 1/4 cup water; cover and cook for 6 to 8 minutes or until squash is tender-crisp. Add chorizo and red pepper; cook for 5 to 7 minutes or until tender.

2. Toss together squash mixture, cooked gnocchi and peas until heated through. Toss with butter and lemon juice until well coated. Garnish with parsley.

Tip: You can substitute your favorite short pasta, such as rigatoni or fusilli for gnocchi – also delicious with ravioli!