Creamy Pesto Gnocchi with Italian Sausage

posted by Marion@Life Tastes Good on 2013-10-14

Creamy Pesto Gnocchi with Italian Sausage whips up in a jiffy! This dish gets its flavor from the Johnsonville Italian Sausage. It is sweet and spicy and satisfying! The flavors stick with you and help to curb any cravings all night long! I love that! Bonus - this makes a lot for a little, so you can feed the whole family for about $10!! Let me tell you what - you can't beat that with a stick!!

The gnocchi makes this a hearty dish so a little goes a long way, unless you're like my hubs and then you'll keep eating until you have to be rolled away from the table!! Poor guy - it's so tasty he couldn't help himself :)

Ingredients

• 2 (1 lb) packages gnocchi
• 1 package Johnsonsonville All Natural Sweet Italian ground sausage
• 2 tablespoons extra virgin olive oil
• 1/2 pound sugar snap peas
• 1 medium red bell pepper diced
• 6 ounces pesto
• 1/2 cup whipping cream
• 1/2 cup Parmesan cheese

Directions

1. In a large pot cook the gnocchi according to the package directions. After draining return them to the pot.
2. In a large skillet heat 2 tablespoons olive oil over mid-high heat and saute the sugar snap peas and red peppers until tender to your liking. Toss into the pot with the gnocchi.
3. In the same skillet, cook the sausage until cooked through - about 8-10 minutes. Add the sausage to the pot with the veges and gnocchi.
4. Stir to combine the contents of the pot over mid-low heat. Combine 6 ounces of pesto with 1/2 cup of whipping cream and pour over gnocchi mixture. Toss gently to coat and serve immediately with freshly grated Parmesan cheese. Enjoy!

Recipe adapted from allrecipes.com Creamy Pesto Gnocchi with Italian Sausage

Roasted Sundried Tomato Sausage & Vegetables over Parmesan Orzo

I have been volunteering with allrecipes.com for over a year now as an Allstar Brand Ambassador. As an Allstar I am tasked with activities each month. Sometimes the Allstars are asked to work with certain brands, as was the case this month, we were asked to work with al Fresco All Natural Chicken Sausage. I am not compensated for doing this, but I did receive a coupon for free sausage. With coupon in hand, I headed to the grocery to get inspired! We don't have a lot of choices around here for the al Fresco brand, but right away the Sundried Tomato Sausage caught my eye! It sounded delish, and you know what...it is delish! We really enjoyed it. I'm not a huge sausage eater, but this stuff was yummy and easy! A good combo!!

Because it is "all natural" chicken sausage, I wanted to keep my dish somewhat on the healthy side. I picked up some summer veges and some orzo pasta and got to work. The name of my original recipe is

Roasted Sundried Tomato Sausage & Vegetables over Parmesan Orzo

  

  It's a mouthful for sure, but I figure if I am going to create my own original recipe then I'm going to give it a NAME! A good strong and long name! HA! I think I accomplished that heehee  Don't let the name fool you though - it is much easier to make than it is to say <smile>

Ingredients

1 package fully cooked al Fresco Sundried Tomato Chicken Sausage, sliced

1 zucchini, sliced

• 1 summer squash, sliced
• 1 red onion, cut into chunks
• 1 pound portobello mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pinch white sugar
• salt and black pepper to taste
• 1 teaspoon chicken base
• 1/2 cup Sake or dry white wine (I really like the Sake flavor in this dish)
• 1 1/4 cups water
• 8 ounces orzo pasta
• 2 tablespoons butter
• 2 tablespoons grated Parmesan cheese

Directions

Preheat oven to 450 degrees. While the oven is pre-heating, slice all your veges and mince your garlic. Place zucchini, squash, onions, mushrooms and sausage on a foil lined baking sheet. Top with garlic, olive oil, and sugar and toss gently to coat sausage and veges. Sprinkle with salt and pepper and make sure contents are in a single layer on baking sheet. Roast until veges are tender - about 20-25 mins.

While the veges are roasting, melt butter in a skillet over medium high heat. Stir in orzo and saute until lightly browned. Mix the water, chicken base, and wine and slowly add to the orzo; bring to a boil. Cover, reduce heat, and simmer until orzo is tender and liquid is absorbed - about 15-20 mins.. Mix in roasted veges and Parmesan cheese.  Be sure to taste and adjust seasonings as needed. ENJOY!

If you love roasted vegetables you need to head on over to see Shelby at Grumpy's Honey Bunch for her Roasted Garlic Artichoke recipe!!