Coated in creamy pesto sauce, our gnocchi forms a simple but exquisite pasta recipe. When you add cherry tomatoes and snow peas to the mix, the recipe becomes even more nutritious, while the flavours stay wonderfully balanced!
30 ml (2 tbsps) salt
30 ml (2 tbsps) oil
454 g (1 lb) gnocchi
227 g (1/2 lb) snap peas
30 ml (2 tbsps) olive oil
12 red cherry tomatoes
1 package creamy pesto sauce
1 package sweet Italian sausage (casings removed)
125 ml (1/2 cup) parmesan, freshly grated
Bring a large volume of water to boil, then add salt and oil.
Cook gnocchi for 10-12 minutes. Drain, rinse with lukewarm water, add 30 ml (2 tbsps) salt, and put back in the pan.
In a frying pan, heat oil over medium heat and sauté peas and tomatoes until they are tender (about 4 minutes)
Pour into the pan with cooked gnocchi. In the same frying pan, cook Italian sausage by crumbling flesh until well cooked (about 8 to 10 minutes).
Transfer sausage into the pan with vegetables and pasta.
Over medium-low heat, stir pasta, vegetables and sausage mixture.
Add pesto-cream; stir gently to coat all ingredients.