Pesto Gnocchi with Sausage, Asparagus, and Mushrooms
RachelIngredients
- (2) 12 ounce packages 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
- ¾ lb. asparagus spears, tough ends removed and cut into 1" pieces
- ¼ cup - 6 tablespoons 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 ¼ 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!
Servings: 6-8 servings