Rating: 4.5 stars 4.5
38 Ratings
  • 5 star values: 24
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Tips

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.

Nutrition Facts

778 calories; protein 28.3g; carbohydrates 34.4g; fat 58.2g; cholesterol 115.3mg; sodium 1324.9mg. Full Nutrition
Advertisement