Creamy Pesto Gnocchi with Italian Sausage

Creamy Pesto Gnocchi with Italian Sausage

29

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

servings 808 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

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

29
  1. 37 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 di...

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.

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

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!...

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 homemad...

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....

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...

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 di...

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 s...

This was superb! I made my own gnocchi from another member's (Manella) personal recipe and my own pesto from the last of my basil plant. Once the gnocchi was cooked it went together in no time...