Creamy Pesto Gnocchi with Italian Sausage

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Johnsonville makes every meal great, and this dish is perfect proof! Enjoy this delicate, creamy gnocchi dish with your Johnsonville Italian Sausage and you’ll realize how perfectly the sausage complements this delicate meal. Whether your need a hearty stomach-filler or a light delicate dish, Johnsonville Italian Sausages are always up for the challenge!

  • Servings: 6

Creamy Pesto Gnocchi with Italian Sausage

What you need

  • 2boxes
    (1 pound) Gnocchi (refrigerated, frozen or vacuum packed)
  • 1package
    (19 ounce) JOHNSONVILLE® Sweet or Mild Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
  • 2tablespoons
    extra virgin olive oil
  • 1/2pound
    snap peas
  • 1medium
    red bell pepper, 1/2 inch diced
  • 6 8 ounce
    pesto, (store bought or fresh made, 3/4 to 1 cup)
  • 1/2cup
    light cream (or half and half)
  • 1/2cup
    Parmesan cheese, freshly grated

Preparation

  • 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 inch skillet, heat oil over medium heat and sauté the snap peas and red peppers until tender, about 4 minutes.
  • 3
    Toss into the pot with the reserved cooked gnocchi. In the same skillet, cook and crumble Italian sausage until cooked through about 8 to 10 minutes. Transfer sausage to the pot with the vegetables and pasta.
  • 4
    Over med-low heat, stir to combine the pasta, vegetables and sausage mixture.
  • 5
    Add the pesto and light cream; toss gently to coat all the ingredients.
  • 6
    Heat through and serve with freshly grated Parmesan cheese.

Creamy Pesto Gnocchi with Italian Sausage