Creamy Pesto Gnocchi with Italian Sausage Recipe - Allrecipes.com
Creamy Pesto Gnocchi with Italian Sausage Recipe

Creamy Pesto Gnocchi with Italian Sausage

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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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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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 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!

 
Most Helpful Critical Review
Dec 26, 2012

This recipe needs some serious work. I made this because I wanted something new and I had all the ingredients to make this. To be polite it was not tasty at all. My biggest problem is that I did not like the texture combination of the sausage with gnocchi. I find that pesto on its own is quite delicious and adding the cream adding nothing to the recipe except calories and fat. If I were to do it again, I'd eliminate the meat and cream and add a heaping amount of fresh veggies.

 
May 12, 2012

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

 
Mar 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.

 
Aug 19, 2013

This was simple and tasty! I do have to agree w/ the reviewer that said the cream added nothing to it except for fat and calories, as it pretty much disappeared, so I'd eliminate that next time. Also, I used regular peas, b/c that's what I had on hand. I would make this again! Thanks for sharing. :)

 
Mar 12, 2013

We really enjoyed this recipe. It was fast, easy and most of all flavorful. I used frozen baby peas as I already had them and we prefer them. I will be making this again but I will probably make my own pesto next time. Definitely a keeper.

 
Apr 15, 2012

A very easy delicious meal. I didn't have some of the ingredients and substituted green pepper for red, artichoke salsa for the pesto, low fat yoghurt for light cream, and used turkey italian sausage. My husband enjoyed it and told me I can make it again any time.

 
Nov 09, 2013

Really tasty and fast. I used less meat and added in an orange pepper (I had one that needed to be used up), frozen regular peas in place of the snap peas so my kids would eat them, and homemade pesto. I tasted before and after adding the cream to see what I preferred and I ended up thinking it was not needed so next time I would not use it. Next time I would also drain the meat very thoroughly before mixing everything because my end product was too greasy/oily for my taste.

 

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Nutrition

  • Calories
  • 808 kcal
  • 40%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 61.4 g
  • 95%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 1328 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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