Pesto Gnocchi with kielbasa, veggies, and pineapple
We originally had the pineapple served separately on the side, but apparently mixing it in with the dish made the meal extra yummy!
- 1 package whole wheat gnocchi
- low sodium turkey kielbasa (we used 1/2 package), sliced
- 1/4 yellow onion, chopped
- 2.5 cups spinach
- 1/2 tomato, chopped
- 1/2 green bell pepper, chopped
- 3/4 package white mushrooms, sliced
- 1 tsp olive oil
- 4 tablespoons pesto
- 1/2 pineapple (optional)
In one pan start sautéing the veggies using just a teaspoon of olive oil, 2-3 minutes. Add the kielbasa to another pan and cook over medium heat. Boil the gnocchi (note that the gnocchi only takes about 3-4 minutes to cook, so make sure the other ingredients are almost done once you start the gnocchi). Once the gnocchi float to the top of the boiling water, remove them from the heat, and drain. Mix all of the ingredients together in a bowl and add the pesto. Mix thoroughly and serve with slices of pineapple on the side. (We ended up mixing our pineapple in, but I think it’s still best to serve separately and have people mix it in as they desire)!