Creamy Pesto Gnocchi With Italian Sausage Food

CREAMY PESTO GNOCCHI WITH ITALIAN SAUSAGE

Creamy Pesto Gnocchi with Italian Sausage image

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

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 8

Ingredients

2 (1 pound) packages gnocchi (refrigerated, frozen, or vacuum-packed)
1 (19.76 ounce) package Johnsonville® Sweet or Mild Italian Sausage links, decased
2 tablespoons extra-virgin olive oil
½ pound snap peas
1 medium red bell pepper, cut in 1/2-inch dice
6 ounces pesto (store-bought or fresh-made)
½ cup light cream (or half and half)
½ cup fresh grated parmesan cheese

Steps:

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.

Nutrition Facts : Calories 777.9 calories, Carbohydrate 34.4 g, Cholesterol 115.3 mg, Fat 58.2 g, Fiber 3.6 g, Protein 28.3 g, SaturatedFat 21.8 g, Sodium 1324.9 mg, Sugar 0.9 g

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