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Creamy Pesto Gnocchi with Italian Sausage

yield: 6 total time: 35 minutes
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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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