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Pumpkin Rosemary Pesto Paleo Gnocchi

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 package Cappellos paleo gnocchi
  • 4 chicken apple sausages sliced ( I used Al Fresco)
  • 1 lb fresh brussels sprouts trimmed and quartered
  • 1 small red onion finely chopped
  • 1 apple finely chopped
  • Pumpkin Rosemary Pesto recipe below*

Instructions
 

  • Cook Gnocchi according to package directions.
  • While gnocchi is cooking, place brussels sprouts and onion in a large sauté pan with cooking spray on medium-high heat. Cook for 5 minutes, stirring often.
  • Lower heat to medium and add sliced sausage, stirring constantly for 3 minutes.
  • Add sliced apple and let cook for 2 more minutes.
  • Lower heat to low and add gnocchi and pumpkin rosemary pesto, stirring until pesto is coated evenly.
  • Take off heat.
  • Enjoy!
  • * Pumpkin Rosemary Pesto: Place 1 cup fresh rosemary (no stems), 1/3 cup walnuts, 1/3 cup canned pumpkin, 1/4 cup olive oil, 2 garlic cloves and salt and pepper to taste in a food processor. Blend until mixture is smooth.