Creamy Pesto Gnocchi With Italian Sausage
1 pkg(16 oz) ready to cook gnocchi
2 Tbspolive oil
1 mediumsweet red pepper, seeded and diced
8 ozfresh sugar snap peas, trimmed
1 pkg(19 oz) sweet italian sausage links, casings removed
1 cbasil pesto (prepared or homemade)
1/2 chalf and half
1/2 cgrated parmesan cheese
How to Make Creamy Pesto Gnocchi With Italian Sausage
- In a large pot or Dutch oven, prepare pasta according to package directions. Drain, rinse and return to pot.
- In a large skillet, heat oil over medium heat and sauté peppers and peas until crisp-tender. Transfer to pasta pot.
- In the same skillet, cook and crumble sausage until no longer pink and lightly browned. Add to pasta mixture. Return large pot to stove-top.
- Over low heat, stir to combine all ingredients. Add pesto and cream; toss gently to coat all ingredients. Heat through and sprinkle with Parmesan cheese and serve.