Creamy Pesto Gnocchi with Italian Sausage

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Read Reviews (16)

"A creamy pesto and Italian sausage sauce bring layers of flavor to gnocchi." — The Kitchen at Johnsonville Sausage

Directions

In a large pot, cook the gnocchi according to the package directions. Drain, rinse and return them to the pot.
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.
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.

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!

—Joleendg

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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.

—Mom of 3

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19 Ratings

May 12, 2012

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

—skihoss

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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.

—Mike Harvey, daPITA

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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.

—IF

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Mar 14, 2013

This recipe was a hit for my husband. I used an orange bell pepper and opted to leave out the cream. Pesto combined with the whole wheat gnocchi, sweet orange pepper, and italian Johnsonville chicken sausage proved to be very flavorful!

—House of Aqua

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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.

—Janet

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Nov 28, 2012

This is very good. Very fast and easy recipe.

—Tigs

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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.

Nutritional Information

Creamy Pesto Gnocchi with Italian Sausage

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 808
Calories from Fat: 553

% Daily Value *
Total Fat 61.4g 95 %
Saturated Fat 23.8g 119 %
Cholesterol 127mg 42 %
Sodium 1328mg 53 %
** Potassium 346mg 10 %
Total Carbohydrates 34.7g 11 %
Dietary Fiber 3.6g 14 %
Protein 28.5g 57 %
** Sugars 0.9g
** Vitamin A 32 %
** Vitamin C 57 %
** Calcium 44 %
** Iron 27 %
** Thiamin 2 %
** Niacin 21 %
** Vitamin B6 15 %
** Magnesium 13 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.