Recipe by The Kitchen at Johnsonville Sausage
"A creamy pesto and Italian sausage sauce bring layers of flavor to gnocchi."
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2 (1 pound) packages
gnocchi (refrigerated, frozen, or vacuum-packed)
1 (19.76 ounce) package
Johnsonville® Sweet or Mild Italian Sausage links, decased
extra-virgin olive oil
red bell pepper, cut in 1/2-inch dice
pesto (store-bought or fresh-made)
light cream (or half and half)
fresh grated parmesan cheese
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!
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.
Very good! Remember, don't rate based on changes. Rate the original recipe.
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.
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. :)
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Pesto Gnocchi with Italian Sausage
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 553
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