TJ's Sweet Potato Gnocchi with Spaghetti Squash and Roasted Veggies | Carissa Stanton
TJ's Sweet Potato Gnocchi with Spaghetti Squash and Roasted Veggies
15 mins prepServes 1
A review and recipe for TJ's Sweet Potato Gnocchi, transformed into a quick, indulgent meal with roasted spaghetti squash and a side of roasted vegetables to make it more filling and balance out the rich gnocchi sauce.
For the gnocchi: Heat ghee in a nonstick pan over medium heat. Add the frozen gnocchi. Add about 1 tablespoon of water halfway through the cooking process to thin the sauce. Sauté for about 7 minutes until cooked through.
For the spaghetti squash: Halve and deseed the spaghetti squash. Roast at 350°F (175°C) for about 40 minutes.
For the veggies: Roast a big side of your preferred veggies at 350°F (175°C) for about 10 minutes. Season with salt, pepper, and red chili flakes.
To serve: Place 1/3 of the cooked gnocchi on top of the roasted spaghetti squash. Serve with the roasted veggies on the side.
