Pesto Gnocchi with Sausage, Asparagus, and Mushrooms
Prep time
Cook time
Total time
Pesto Gnocchi with Sausage, Asparagus, and Mushrooms is an easy meal packed with flavor and it's on the table in 30 minutes!
Serves: 6-8 servings
  • (2) 12 ounce packages gnocchi (I used DeLallo Gluten Free potato gnocchi)
  • 1 tablespoon extra virgin olive oil
  • 1 lb. mild Italian chicken sausage, casings removed (or use your favorite!)
  • 8 ounces cremini mushrooms, stemmed and sliced
  • ¾ lb. asparagus spears, tough ends removed and cut into 1" pieces
  • ¼ cup - 6 tablespoons pesto sauce*
  • Freshly grated parmesan, for serving
  1. Heat a pot of water for the gnocchi and cook according to package instructions. Drain well.
  2. Heat the olive oil in a large saute pan over medium heat. Add the sausage and break up with the back of a wooden spoon. Add the mushrooms and cook for about 5 minutes. Add the asparagus and cook 2 minutes longer or until the sausage is fully cooked. Turn the heat down to low and add the gnocchi and ¼ cup of the pesto sauce, stirring gently to combine. Add up to 2 more tablespoons of pesto sauce until the gnocchi is coated well. Serve with grated parmesan and enjoy!
*This meal goes much quicker if the pesto sauce is made in advance! I love to make my Spinach Walnut Pesto or Lemon Pesto Sauce a day or 2 in advance or have some in the freezer for busy weeknights. You can also use store bought pesto if pressed for time!
This meal is customizable, so you can substitute the sausage with chicken, ground turkey, and any of your favorite veggies!
The gnocchi package states that 12 ounces serves 2 people, but we easily got 3-4 servings out of each package.
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at