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Creamy Pesto Gnocchi with Italian Sausage

Creamy Pesto Gnocchi with Italian Sausage

The Kitchen at Johnsonville Sausage

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



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


  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.
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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! It is very easy to make and not alot of dirty dishes!


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

Mike Harvey, daPITA

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.