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Creamy Pesto Gnocchi with Italian Sausage

 Creamy Pesto Gnocchi with Italian Sausage
Brought to you by Johnsonville® Sausage
6 ServingsPrep: 15 min; Cook: 15 min


  • 2 boxes (1 lb. each) Gnocchi (refrigerated, frozen or vacuum packed)
  • 1 pkg Johnsonville® Sweet or Mild Italian Sausage Links, casings removed
  • 2 Tbsp. extra virgin olive oil
  • 1/2 lb. snap seas
  • 1 medium red bell pepper, 1/2 inch diced
  • 6-8 oz. 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


  • In a large pot, cook the gnocchi according to the package directions.
  • Drain, rinse and return them to the pot.
  • In a 12” skillet, heat oil over medium heat and sauté 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.
  • 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

2 of 2

Creamy Pesto Gnocchi with Italian Sausage (continued)

Directions (continued)

  • cheese. Yield: Serves 6.
Substitution, if you can’t find gnocchi, try this easy pesto and cream sauce on any type of pasta. You can also use 3/4 cup of frozen peas in place of the snap peas.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.