Heat a pot of water for the gnocchi and cook according to package instructions. Drain well.
24 ounces gnocchi
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.
1 tablespoon extra virgin olive oil, 1 lb. mild Italian chicken sausage
Add the mushrooms and cook for about 5 minutes.
8 ounces cremini mushrooms
Add the asparagus and cook 2 minutes longer or until the sausage is fully cooked.
3/4 lb. asparagus spears
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.
1/2 cup pesto sauce*
Serve with grated parmesan and enjoy!
Freshly grated parmesan
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.