Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.64 Kcal (2377 kJ) | ||
| Calories from fat | 407.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.25g | 70% | |
|---|---|---|---|
| Cholesterol | 120.21mg | 40% | |
| Sodium | 690.98mg | 29% | |
| Potassium | 278.29mg | 6% | |
| Total Carbs | 19.94g | 7% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 21.88g | 44% | |
| Vitamin C | 29.7mg | 50% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 100.5mg | 558% | |
| Calcium | 493mg | 49% | |
| Amount Per 100 g | |||
| Calories | 202.63 Kcal (848 kJ) | ||
| Calories from fat | 145.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 70% | |
|---|---|---|---|
| Cholesterol | 42.91mg | 40% | |
| Sodium | 246.66mg | 29% | |
| Potassium | 99.34mg | 6% | |
| Total Carbs | 7.12g | 7% | |
| Sugars | 1.55g | 17% | |
| Dietary Fiber | 0.53g | 6% | |
| Protein | 7.81g | 44% | |
| Vitamin C | 10.6mg | 50% | |
| Vitamin A | 0.6mg | 57% | |
| Iron | 35.9mg | 558% | |
| Calcium | 176mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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