with Spinach and Pesto
This 15-minute sausage and gnocchi skillet is a serious crowd-pleaser! Creamy pesto sauce clings to every bite of this easy meal.
Allergens
Utensils
Tags
Mild Italian Sausage, uncased
250 g
Basil Pesto
0.25 cup
Gnocchi
350 g
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
Baby Tomatoes
113 g
Salt
0.063 tsp
Pepper
0.063 tsp
Oil
0.5 tbsp
Unsalted Butter
2 tbsp
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage.
- Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Transfer sausage to a plate. Set aside.
- Meanwhile, halve baby tomatoes.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add gnocchi.
- Cook, turning occasionally, until golden, 5-6 min.
- Add sausage, spinach, pesto, tomatoes, 1 tbsp (2 tbsp) butter and cream to the pan with gnocchi.
- Cook, stirring often, until spinach wilts and gnocchi is coated, 1-2 min.
- Divide gnocchi between plates.
- Sprinkle Parmesan over top.
950
kcal
Calories
58
g
Fat
25
g
Saturated Fat
69
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
37
g
Protein
230
mg
Cholesterol
1700
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
250
mg
Calcium
5
mg
Iron
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with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
with Spinach and Sun-Dried Tomato Pesto
