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

Allrecipes Member
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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.

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  • 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
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Reviews (39)

Rating: 5 stars
05/12/2012
Very good! Remember, don't rate based on changes. Rate the original recipe. Read More
(6)
Rating: 5 stars
03/14/2013
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. Read More
(6)
Rating: 5 stars
11/07/2012
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! Read More
(5)
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Rating: 4 stars
08/19/2013
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. :) Read More
(3)
Rating: 5 stars
03/12/2013
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. Read More
(2)
Rating: 5 stars
04/15/2012
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. Read More
(2)
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Rating: 4 stars
11/09/2013
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. Read More
(2)
Rating: 1 stars
12/26/2012
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. Read More
(2)
Rating: 5 stars
10/22/2013
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. I used red and yellow peppers and frozen baby peas. This will be made often this winter. Thank again, Johnsonville! Read More
(1)