Creamy Pesto Gnocchi with Italian Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A creamy pesto and Italian sausage sauce bring layers of flavor to gnocchi. 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 |
1/2 pound snap peas |
1 medium red bell pepper, cut in 1/2-inch dice |
6 ounces pesto (store-bought or fresh-made) |
1/2 cup light cream (or half and half) |
1/2 cup fresh grated parmesan cheese |
Directions:
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.
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