This pesto gnocchi is made with sausage, asparagus, and mushrooms. It’s an easy meal packed with flavor and is on the table in 30 minutes!

Overhead view of pesto gnocchi with sausage and veggies in a skillet. A wood spatula rests in the skillet.

It’s September…it really is.  I needed to say that out loud (or type it out loud?) so I can really believe it.  Halloween and the holidays really are things we need to think about…it’s official.  

Since all of the kids are pretty much back in school now, we officially need more 30-minute meals too, which is where this Pesto Gnocchi with Sausage, Asparagus, and Mushrooms comes in.

I feel like I’ve been inundating all of you with pesto recipes, but I’ve discovered that you love it as much as I do.  My Pesto Chicken Kebabs were a big hit, right along with my chicken pesto pasta.  

My husband and I are huge pesto lovers but the kids have been a little meh about it in the past.  That changed with this pesto gnocchi.  I’ve mentioned before that my kids aren’t big pasta fanatics, which makes me wonder if we’re really related.  

At any rate, I remembered that they liked some gnocchi dishes.  I decided to revisit good old packaged gnocchi and give it a big dose of pesto sauce.  I had no idea if my boys would go for it but for gosh sakes they were going to try it.

I knew if I added sausage the odds of the kids eating it would go up a good 50%, and I tossed in some veggies that they actually like too.  I didn’t get one complaint out of this pesto gnocchi recipe, and they ate the leftovers the next day! That’s a major win, which means I get to add another 30-minute meal to my dinner rotation.

 Who can resist soft, fluffy pillows of gnocchi with flavorful pesto, salty sausage, and sauteed veggies?

Certainly not this girl. 🙂

overhead shot of pesto gnocchi skillet with wooden spoon digging in

Why you’ll love this recipe:

  • This pesto gnocchi with sausage, asparagus, and mushrooms is a quick and easy meal that will be on the table in 30 minutes and it’s something the whole family will love!
  • You can easily customize the skillet gnocchi to use up any vegetables you have on hand.
  • This dish can be made gluten-free by using gluten-free store-bought gnocchi and certified gluten-free chicken sausage.

Recipe ingredients

For the sake of keeping this sausage, mushroom, and asparagus gnocchi quick and easy, I kept the ingredients list short.

Ingredient notes

  • Gnocchi. Use your favorite pre-packaged gnocchi. I used DeLallo gluten-free potato gnocchi.
  • Chicken sausage. Remove the casings from the sausage before crumbling into a skillet and cooking. I used chicken sausage, but any Italian sausage will work.
  • Asparagus. Be sure to remove the tough ends before chopping and adding to the skillet.
  • Pesto. You can definitely get this meal made in 30-minutes without having the pesto sauce made in advance, but you’ll be scrambling a bit if you don’t make it often.  
close up front shot of pesto gnocchi in skillet with wooden spoon

How to make this recipe

This pesto gnocchi skillet comes together ever faster if the pesto sauce is already prepped. But it’ll still be ready in 30 minutes even if you have to quickly make a batch of fresh pesto.

  1. Heat a pot of water and cook the gnocchi 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. 
  3. Add the mushrooms and cook for about 5 minutes. 
  4. Add the asparagus and cook until the sausage is fully cooked. 
  5. Turn the heat down to low and add the gnocchi and the pesto sauce, stirring gently to combine.
  6. Serve with grated Parmesan, then dig in.

FAQs

Can this recipe be made vegetarian?

Yes, simply substitute your favorite vegetarian sausage alternative or omit the sausage altogether. You can add extra veggies to the gnocchi skillet to bulk it up, if desired.

How to store and reheat leftovers

This easy gnocchi recipe makes about eight servings. If you have leftovers, store them in an airtight container in the fridge for up to five days.

Reheat leftovers in an oiled skillet over medium heat.

Pesto asparagus Gnocchi on a white plate with fork

Recipe notes

  • I’ve written up this skillet gnocchi recipe to include pesto sauce that’s already been made, because your life will be so much smoother that way. I love to make a batch a day or two in advance and even freeze it often to help myself out during the week.  
  • For pesto sauce inspiration, see my post on How to Make Pesto Sauce, Spinach Pesto and Basil Pesto Sauce recipes.
  • The gnocchi package states that 12 ounces serves two people, but we easily got three to four servings out of each package.

More quick pasta recipes:

If you need to get dinner on the table fast, be sure to check out my other 30-minute recipes. Here are some of my favorite quick pasta dinners:

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Pesto Gnocchi in skillet with wooden spoon

Pesto Gnocchi with Sausage, Asparagus, and Mushrooms

Servings: 8 servings
Prep Time: 5 mins
Cook Time: 15 mins
Inactive Time: 0 mins
Total Time: 20 mins
This pesto gnocchi is made with sausage, asparagus, and mushrooms. It's an easy meal packed with flavor and is on the table in 30 minutes!
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Ingredients

  • 24 ounces 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
  • 3/4 lb. asparagus spears tough ends removed and cut into 1″ pieces
  • 1/2 cup pesto sauce*
  • Freshly grated parmesan for serving

Instructions 

  • Heat a pot of water for the gnocchi and cook according to package instructions. Drain well.
  • 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 1/4 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!

Notes

  • *This meal goes much quicker if the pesto sauce is made in advance! Make it 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.

Nutrition

Calories: 291kcal, Carbohydrates: 21g, Protein: 19g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Cholesterol: 68mg, Sodium: 462mg, Fiber: 2g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Dishes
Cuisine: Italian
Author: Marcie
Keyword: pesto gnocchi, pesto gnocchi recipe
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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