Creamy Pesto Gnocchi with Italian Sausage

Creamy Pesto Gnocchi with Italian Sausage

29

"A creamy pesto and Italian sausage sauce bring layers of flavor to gnocchi."

Ingredients

{{adjustedServings}} servings 808 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 808 kcal
  • 40%
  • Fat:
  • 61.4 g
  • 95%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1328 mg
  • 53%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In a large pot, cook the gnocchi according to the package directions. Drain, rinse and return them to the pot.
  2. In a 12" skillet, heat oil over medium heat and saute the snap peas and red peppers until tender, about 4 minutes. Toss into the pot with the reserved cooked gnocchi. In the same skillet, cook and crumble Italian sausage until cooked through about 8-10 minutes. Transfer sausage to the pot with the vegetables and pasta.
  3. Over med-low heat, stir to combine the pasta, vegetables and sausage mixture. Add the pesto and light cream; toss gently to coat all the ingredients. Heat through and serve with freshly grated parmesan cheese.

Footnotes

  • Substitution: If you can't find gnocchi, try this easy pesto and cream sauce on any type of pasta. You can also use 3/4 cup of frozen peas in place of the snap peas.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

29
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe complimented our homemade pesto and our home made gnocchi very well! We used the Johnsonville Pork Chicken Sausage which was a pleasant change from the more fatty choices.

Very good! Remember, don't rate based on changes. Rate the original recipe.

I have made this twice for my husband and me and we LOVE it! I couldn't find gnocchi in our grocery store so I made it with angel hair pasta and it is still good! You have to like garlic though!...