Pesto Gnocchi with Sausage, Asparagus, and Mushrooms
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!
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.
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