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Gnocchi tossed with Calabrese pesto, juicy Italian chicken sausage, and sweet red peppers. This affordable and easy recipe feeds four for under $10! The gnocchi gets perfectly coated in the glossy pesto, while the sausage adds a savory punch and the peppers bring a touch of sweetness. A quick weeknight dinner solution that's simple yet satisfying.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat olive oil or non-stick spray in a big skillet over medium-high heat.
Add diced red bell pepper to the skillet and cook until softened.
Add sliced sausage medallions to the skillet and brown them.
Boil gnocchi for 2-3 minutes according to package directions.
Turn off the heat, add gnocchi and pesto to the skillet, and toss everything together until glossy and coated.
Use any type of pesto you prefer if Calabrese Pesto is unavailable.
For extra flavor, top with Parmesan, red pepper flakes, or parsley.
Make sure to brown the sausage well for added depth of flavor.
Can I use a different type of sausage?
Yes, you can substitute with any sausage you prefer, such as pork or turkey sausage.
What if I can't find Calabrese Pesto?
You can use any pesto you like, such as basil pesto or sun-dried tomato pesto.
Can I make this vegetarian?
Yes, simply omit the sausage or replace it with a plant-based alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Can I use frozen gnocchi?
Yes, frozen gnocchi works well. Just follow the boiling instructions on the package.
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