with Spinach and Pesto
This 15-min sausage and gnocchi skillet is a serious crowd pleaser! Creamy pesto sauce clings to every bite of this easy-as-pie 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
Unsalted Butter
2 tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
Oil
0.5 tbsp
Before starting, wash and dry all produce. 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.
1020
kcal
Calories
61
g
Fat
26
g
Saturated Fat
79
g
Carbohydrate
3
g
Sugar
7
g
Dietary Fiber
34
g
Protein
145
mg
Cholesterol
1740
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
300
mg
Calcium
3.75
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, Pesto and Parmesan
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
