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Creamy Pesto Gnocchi with Italian Sausage

Creamy Pesto Gnocchi with Italian Sausage

The Kitchen at Johnsonville Sausage

The Kitchen at Johnsonville Sausage

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

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.
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Reviews

Joleendg
5

Joleendg

11/7/2012

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!

skihoss
5

skihoss

5/12/2012

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

Mike Harvey, daPITA
4

Mike Harvey, daPITA

3/14/2013

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.

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