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
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!