We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a large sauté pan until shimmering.
Cook chicken sausage until outsides are browned and slightly crispy.
Add onion, zucchini, bell pepper, garlic, and Italian seasoning to the pan.
Sauté until veggies are tender and fragrant.
Stir in pesto, chicken broth, and heavy whipping cream until the mixture becomes bubbly.
Mix in potato gnocchi, cover the pan, and simmer for about 15 minutes until gnocchi is cooked and sauce is thickened.
Top with grated parmesan before serving.
Want to keep this recipe for later? We can email it to you!
Use any variety of chicken sausage you prefer, such as spicy or herb-flavored, to customize the dish.
If you don’t have heavy whipping cream, substitute with half-and-half for a lighter sauce.
For extra flavor, toast the gnocchi in the pan before adding the sauce ingredients.
Can I use frozen gnocchi?
Yes, frozen gnocchi works well. Just add a few extra minutes to the cooking time to ensure they are fully cooked.
Can I make this dish vegetarian?
Absolutely! Replace the chicken sausage with plant-based sausage or omit it entirely and add more veggies like mushrooms or spinach.
What type of pesto should I use?
You can use store-bought or homemade basil pesto. If you prefer a different flavor, try sun-dried tomato or arugula pesto.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I use a different type of cream?
Yes, you can use coconut cream for a dairy-free option or sour cream for a tangier flavor.
