Pesto Gnocchi with Butternut Squash, Asparagus and Proscuitto

It’s official. We have survived the holidays!

The holidays felt a bit different for us this year. Usually, Christmas Eve and Christmas Day are spent with our immediate family. Usually, we host my husband’s side of the family one day, and spend the other with mine.  This year, everyone is a bit spread out. My parents, brother and mother-in-law all spent the holiday in Florida. Aldon’s dad was up north. We spent some time on Christmas Eve with Landon at his mom’s house, for his birthday and then spent a quiet night at home. Just me and the hubby. Wine, movies, and way more food than two people could eat! I’m pretty sure we still have 7lbs of ham left. Christmas Day was spent at the movies, enjoying the new Star Wars flick and the evening was spent with my dad’s side of the family. It felt a bit lonely though, not having our parents around for the holiday. It felt a bit weird for us both. But all in all, it was a holiday filled with love and laughter, and that is what is most important!

Though I am really looking forward to New Year’s Day with my side, celebrating a late Christmas.

I’d like to say that we made it through the holiday healthy and sweet free – but I don’t like to lie. I get to indulge in French silk pie and Christmas cookies once per year, and I took advantage of it. But now that the holidays are over, it’s time to get creative to get us back on track while still enjoying the taste of great food. I just don’t believe that healthy food has to taste healthy.

I bought myself the best Christmas present ever, Cappellos! If you aren’t familiar with Cappellos – it is gluten free, grain free pasta, pizza and cookie dough. Visit their website at www.cappellos.com. You won’t regret it. Their pasta tastes GREAT, doesn’t have the typical “gluten free” texture because it is made with almond flour instead of rice flour, AND IT COOKS IN 60 SECONDS! So, this week’s meal prep was obviously based around these goodies.

  • Gluten free enchiladas made with Cappellos lasagna sheets.
  • Gluten free spaghetti with red sauce
  • Gnocchi with Butternut squash, pesto, and prosciutto.

The butternut squash and prosciutto pizza was one of my favorites so I decided to expand on that combination of flavors to make a gnocchi dish.

Good thing I am a firm believer that sometimes the food that looks the weirdest, tastes the best.


 

Pesto Gnocchi with Butternut squash and Proscuitto

Processed with VSCOcam with 5 preset

What you need

For the pesto

1 ½ cups fresh basil

5 cloves garlic, minced

½ cup parmesean

½ cup olive oil

1/3 cup pine nuts

1 tsp lemon juice

1 tsp salt

1 tsp pepper

1 tsp garlic powder

For the Gnocchi

1 package Cappellos gnocchi (any store brand works)

5 slices prosciutto, cut into small pieces

3 cups asaparagus, cut into 1 inch pieces

1 cup spinach

3 cups butternut squash, roasted or steamed

2 cloves garlic

3 tbs pesto

What to do

Prepare gnocchi per the instructions on the package. Heat a couple tsp of olive oil and garlic in a medium sauce pan over medium heat. Add asparagus and let soften. While your asparagus is cooking, prepare your pesto. Add all pesto ingredients into a food processor and pulse until smooth.

Once asparagus is almost to your desired “done-ness” add spinach and butternut squash until the spinach wilts. Then, add everything together in a large serving dish (veggies, gnocchi, prosciutto and pesto) and mix together. Add more pesto if you so desire. Enjoy!


If you don’t have time, energy or desire to make your own pesto – Bertolli’s store bought brand is quite delicious as well. If you do make your own homemade, this recipe will yield more pesto than you will need in this dish. Do yourself a favor, make some gluten free pasta to finish it with later in the week. Store leftovers in an air tight container!

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