Creamy Pesto Gnocchi with Italian Sausage

  5.0 – 1 reviews  • Pesto Recipes
Level: Easy
Total: 30 min
Cook: 30 min
Level: Easy
Total: 30 min
Cook: 30 min

Ingredients

  1. 2 1 lb. boxes gnocchi (refrigerated, frozen or vacuum packed)
  2. 1 pkg. Johnsonville® Sweet or Mild Italian Sausage links, decased
  3. 2 tbsp. extra virgin olive oil
  4. 1/2 lb. snap peas
  5. 1 med. red bell pepper, 1/2 inch diced
  6. 6-8 oz. pesto, (store bought or fresh made, 3/4 – 1 cup)
  7. 1/2 cup light cream (or half and half)
  8. 1/2 cup freshly grated parmesan cheese

Instructions

  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.
  4. Serves 6
  5. * 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.

Reviews

Tyler Watkins
Absolutely delicious. I made a few changes..I used spicy Italian sausages, as we love spicy food. I omitted the snap peas simply because I didn’t have any on hand. I used a little less than 1/2 cup of light cream and I used only a 1/4 cup of pesto. This was quick and easy to make. Definitely a keeper!

 

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