I fell in love with this sweet potato gnocchi last time I made it, but that first dinner does not even compare to this one! The gnocchi is good on its own, but cooked in pesto and combined with veggies and goat cheese made it to die for. I moaned my way through this meal, amazed at how well the flavor combination worked. In fact, I think I'm motivated enough to go through the somewhat time consuming process of making gnocchi again, simply so I can have this once more! Pesto Sweet Potato Gnocchi with Spinach, Zucchini, and Goat Cheese
recipe by me
Ingredients:
-enough sweet potato gnocchi for 2 people (a lot, if you're us!)
-2 tbsp pesto (I used store bought)
-salt & pepper
-4-6 cups spinach
-1 zucchini, sliced
-2 oz. goat cheese, crumbled
Directions:
1. Cook sweet potato gnocchi through the boiling step (click the link above).
2. Heat an oiled skillet over medium heat and add boiled gnocchi to it. Add pesto to the pan and mix to coat gnocchi. Sprinkle with salt & pepper.
3. Saute gnocchi 5-10 minutes.
4. In a separate skillet, saute zucchini 5-10 minutes, to desired doneness. Before finished, add spinach and allow to wilt.
5. Fill bowls with wilted spinach and sauteed zucchini. Top with gnocchi and crumbled goat cheese.
