Creamy Pesto Gnocchi with Italian Sausage
yield: 6
total time: 35 minutes
Ingredients
- 2 pounds gnocchi refrigerated, frozen, or vacuum-packed
- 19 3/4 ounces sausage links Johnsonville® Sweet or Mild Italian, decased
- 2 tablespoons extra-virgin olive oil
- 1/2 pound snap peas
- 1 red bell pepper medium, cut in 1/2-inch dice
- 6 ounces pesto store-bought or fresh-made
- 1/2 cup light cream or half and half
- 1/2 cup grated Parmesan cheese fresh
Nutrition
- Calories : 680 calories
- Carbohydrate : 64 grams
- Cholesterol : 75 milligrams
- Fat : 38 grams
- Fiber : 2 grams
- Protein : 21 grams
- SaturatedFat : 14 grams
- Sodium : 1520 milligrams
- Sugar : 2 grams
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