CREAMY PESTO GNOCCHI WITH ITALIAN SAUSAGE
Provided by Food Network
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, cook the gnocchi according to the package directions. Drain, rinse and return them to the pot.
- In a 12" skillet, heat oil over medium heat and saute the snap peas and red peppers until tender, about 4 minutes. Toss into the pot with the reserved cooked gnocchi. In the same skillet, cook and crumble Italian sausage until cooked through about 8-10 minutes. Transfer sausage to the pot with the vegetables and pasta.
- Over med-low heat, stir to combine the pasta, vegetables and sausage mixture. Add the pesto and light cream; toss gently to coat all the ingredients. Heat through and serve with freshly grated parmesan cheese.
- Serves 6
- * Substitution, if you can't find gnocchi, try this easy pesto and cream sauce on any type of pasta. You can also use 3/4 cup of frozen peas in place of the snap peas.
CREAMY PESTO CHICKEN AND GNOCCHI
This came to me one night when I was craving gnocchi. I let it bounce around in my head for a couple of weeks before I made it. My husband swears it was definitely worth the wait. The sauce is creamy and smooth, coating the chicken and gnocchi with a wonderful pesto flavor without the oiliness of straight pesto. Try it with garlic bread or multi-grain bread and butter.
Provided by drama diva
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put a pot on the stove with the chicken broth in it and heat to boiling.
- Meanwhile, in a large saute pan, saute the onion in the oil on medium heat until soft. Add the minced garlic and saute for a minute more until fragrant. Add the mushrooms and saute until lightly brown and most of their liquid is evaporated; push to the side of the pan. Add the chicken and saute, stirring often, until just cooked through. Add the soup, the pesto, and the seasonings to the pan and stir to combine everything thoroughly. Reduce heat and simmer gently until the gnocchi are ready.
- When the broth reaches a boil, carefully add the gnocchi and stir to separate. Add extra water if needed to give the gnocchi plenty of liquid. Cook until the gnocchi are done and float to the surface. Using a spider strainer, transfer the gnocchi to the saute pan. Stir gently to coat the gnocchi. If the sauce is too thick, add a little of the cooking broth and stir to combine. Serve in pasta bowls with grated parmesan and bread.
Nutrition Facts : Calories 405.3, Fat 15.2, SaturatedFat 2.9, Cholesterol 99, Sodium 1340.2, Carbohydrate 18.9, Fiber 6.4, Sugar 4.1, Protein 49.4
POTATO GNOCCHI IN PESTO CREAM SAUCE
This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!
Provided by Jennibear
Categories One Dish Meal
Time 11m
Yield 3 , 3 serving(s)
Number Of Ingredients 6
Steps:
- Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!
GNOCCHI WITH PESTO SAUCE
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.
CREAMY SPINACH-PESTO GNOCCHI
Treat the family to something different with Creamy Spinach-Pesto Gnocchi. You'll love the deliciously creamy sauce in this spinach-pesto gnocchi that features onions, cream cheese and cherry tomatoes!
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook gnocchi as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 3 min. or until crisp-tender, stirring frequently. Remove from heat. Blend cream cheese and pesto sauce in blender until smooth. With blender running, gradually add milk through feed tube at top of blender, mixing well after each addition. Add spinach; blend until smooth. Blend in onions. Pour into skillet.
- Drain gnocchi. Add to cream cheese mixture; stir until gnocchi is evenly coated with sauce. Cook 2 to 3 min. or until heated through, stirring constantly. Remove from heat. Top with Parmesan and tomatoes.
Nutrition Facts : Calories 530, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1040 mg, Carbohydrate 78 g, Fiber 6 g, Sugar 4 g, Protein 16 g
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