Creamy Pesto Gnocchi With Italian Sausage

Mikekey *


Uses packaged gnocchi, so easy for a weeknight meal.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1 pkg
    (16 oz) ready to cook gnocchi
  • 2 Tbsp
    olive oil
  • 1 medium
    sweet red pepper, seeded and diced
  • 8 oz
    fresh sugar snap peas, trimmed
  • 1 pkg
    (19 oz) sweet italian sausage links, casings removed
  • 1 c
    basil pesto (prepared or homemade)
  • 1/2 c
    half and half
  • 1/2 c
    grated parmesan cheese

How to Make Creamy Pesto Gnocchi With Italian Sausage


  1. In a large pot or Dutch oven, prepare pasta according to package directions. Drain, rinse and return to pot.
  2. In a large skillet, heat oil over medium heat and sauté peppers and peas until crisp-tender. Transfer to pasta pot.
  3. 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.
  4. 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.

Printable Recipe Card

About Creamy Pesto Gnocchi With Italian Sausage

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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