If you loved our cauliflower gnocchi recipes, you will love this sweet potato gnocchi. The touch of gorgonzola gives it just the right amount of savory. Chocked full of vegetables this is a perfect dish when you are craving something light and healthy. Since it only uses a 1/4 C of the soup serve it up with the remainder for a full meal.
|Ingredients serves 4||Cost|
|1||1 package frozen Sweet Potato Gnocchi||$2.99|
|2||1 package fresh Asparagus Sauté(asparagus, onion, mushroom)||$4.49|
|3||1/4c Creamy Corn & Roasted Red Pepper Soup||$0.75*|
|Total||$8.95($2.24 per slice)|
* Price reflects amount used in recipe ingredients sourced from Trader Joe’s
|Nutrition Per Serving|
*Ingredients found at Trader Joe’s
Step 1: Always have gnocchi defrosted first. ( directions will state cook from frozen but you don’t want to do this it will make your gnocchi mushy). Spray a pan with a little olive oil spray and start browning the gnocchi over m heat. Once they brown turn to other side.
Step 2: Add your veggies, and start sautéing. Spray more olive oil as needed. You want the mushrooms to brown, onions to get a little tender and you want the asparagus to get pretty bright green, but still retain its crunch.
Step 3: Add your soup and warm up.
Step 4: Crumble up some gorgonzola, you don’t need a lot, a little will give it just the right amount of savory. Add on top, and cover to let the cheese melt a bit.
Step 5: Enjoy!