Wednesday, October 2, 2013

Creamy Pesto Gnocchi with Italian Sausage


I was shopping at Aldi recently, and as I was waiting in the never-ending checkout line, this older gentleman picks up a package of gnocchi and says to himself "what is this stuff?" Oh my . . . good thing my kids weren't with me (they would have died of embarrassment by what was about to happen next)!
I couldn't help myself . . . I proceeded to explained to the man what gnocchi is, how you prepare it, and a few ideas on what you can toss it with to make a quick meal. He was more than appreciative, and threw three packages in his cart.

 My kids love gnocchi. Whenever my mother-in-law comes to visit us from Italy, she always makes sure that our freezer is stocked with zip-lock bags full of homemade gnocchi.


This month, I have the pleasure of working with Johnsonville Sausage again, as part of the Allrecipes Allstar program. I started searching the Johnsonville Collection on Allrecipes, trying to decide which recipes that I'd like to make this month.  When I came across this one, using gnocchi, I knew that I had to give it a try. 

<<Click link below for recipe>>

Creamy Pesto Gnocchi with Italian Sausage

Here is how I prepared it:

Here's everything that you will need. (The onions were not part of the recipe, but I had them left over, and needed to use them up, so in they went).

Saute the peppers, pea pods (and onions if you so choose) in the olive oil for about 4 minutes. Remove to a bowl and set aside.

Remove the Johnsonville® Sausage from the casings, and brown it off over medium heat, breaking it up into small pieces as it cooks.  I drained mine in a colander lined with a few paper towels to soak up some of the grease, then added it back to the pan.


Add the peppers and pea pods back in.

In the meantime, bring a pot of water to boil. Add the gnocchi and cook just until the gnocchi start to float.

Add the pesto and the light cream and mix well. Keep over low heat.


Remove the gnocchi from the water with a slotted spoon, and place directly into the pan with the sausage mixture. Gently toss until gnocchi is coated with all of that creamy pesto yumminess.  Sprinkle with parmesan cheese and serve immediately.



Usually when we make gnocchi, we dress it lightly with a red sauce or maybe some sauteed vegetables, and serve it as a "primi piatti" or first course. With the addition of the Johnsonville Italian Sausage, this made for a quick and easy, weeknight main course dish that my family loved.


Buon Appetito!

8 comments:

  1. Looks delicious! I love gnocchi. I can get fresh from a local market. It's so good! I like to make homemade too!

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    1. Thanks Renee! I make it as well, but always keep a couple of packages of the vacuum packed kind in my pantry for quick meals.

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  2. This looks wonderful. I like the step by step photos. I'm going to have to try this recipe.

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    1. Thanks Occasional Cooker! I did change up the directions a bit from the recipe directions, as you really need to add those gnocchi to the sauce/condiments right after cooking so they don't clump/stick together. Let me know if you try it! :)

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  3. Kim, I'm coming over for dinner and you are making this for me...m'kay? I love gnocchi!! It is absolute comfort food for me. I've never made it with all the additions but this looks fabulous my dear!

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    1. Thanks Valerie! You come on over anytime! There's always room at our table for another. Thanks for stopping by to check out my blog. I'm getting the hang of this blogging thing, and loving it! You are a great inspiration!

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  4. This looks so good! I might try this for one of the Johnsonville recipes myself! I've never made Gnochi myself at home (even store bought kind), so it would be fun to see if my family likes it. I love gnochi whenever I have tried it. Thanks for sharing, you really have a jump on the Johnsonville stuff!

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    1. Thanks Cheryl! The thing I like about gnocchi is that you can pretty much toss anything with it, and make a quick meal. Let me know how you like this, if you decide to make it! (I added you back on G+ too)! Thanks!

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