Gnocchi with Sausage and Red Pesto
Soft potato gnocchi with spicy Italian sausage and a creamy red pesto sauce. This is a hearty one-pot meal that is ready in less than 30 minutes.
- 2 Tbsp olive oil
- 1 Pound Italian sausage mild or spicy
- 2 Cups sliced mushrooms
- 1 (7 oz) Jar red pesto
- 1 Cup chicken broth low or no sodium
- 3/4 Cup half and half or heavy cream
- 1 Pound shelf stable gnocchi
- 2 Cups baby spinach
- 1/4 Cup shredded parmesan cheese plus extra for garnish
Add the olive oil to a 3 quart skillet and heat over medium high heat. Remove the sausage from the casings and add to the pan. Break it up with a wooden spoon and cook until no longer pink.
Add the sliced mushrooms and cook for a few mintues longer until mushrooms begin to soften.
Add the pesto, chicken broth and cream to the pan and stir to combine then add the gnocchi and stir.
Reduce heat to medium and cover the skillet. Cook for about 5 minutes or until gnocchi is plump and soft.
Add the spinach and stir to allow the spinach to wilt, then sprinkle with parmesan cheese.
You can use sausage in the casing and remove the casing, or you can use ground Italian sausage.
If you don't like Italian sausage you can replace with equal portion of ground beef, pork or turkey.
Calories: 809kcal | Carbohydrates: 52g | Protein: 28g | Fat: 55g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 1948mg | Potassium: 637mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 14mg | Calcium: 221mg | Iron: 7mg