SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Creamy Pesto Gnocchi with Italian Sausage

Makes: 6 servings
Creamy Pesto Gnocchi with Italian Sausage
Ingredients
  • 2 1  pound boxes  Gnocchi (refrigerated, frozen or vacuum packed)
  • 1  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, 1/2 inch diced
  • 6 - 8  ounces  Pesto, (store bought or fresh made, 3/4- 1 cup)
  • 1/2  cup  Light Cream (or half and half)
  • 1/2  cup  Freshly 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.

4. * Substitution, if you cant find gnocchi, try this easy pesto and cream sauce on any type of pasta. You can also use cup of frozen peas in place of the snap peas.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe