Gnocchi with Mushrooms, Chicken Sausage, and Cashew Pesto
Cappello’s makes grain-free (and soy-free) pasta, pizza, and cookie dough – total game changer!
Gnocchi with Mushrooms, Chicken Sausage, and Cashew Pesto
Paleo gnocchi in a cashew pesto sauce makes for a comforting dinner.
Ingredients
- 1 package Cappello's Paleo Gnocchi
- 1 package Bilinski's Wild Mushroom with Italian Herbs Chicken Sausage, sliced
- 12 oz cremini mushrooms, sliced
- 1 cup fresh basil, packed
- ¼ cup raw cashews
- 1-2 garlic cloves
- 1 tbsp nutritional yeast
- 1 tsp sea salt
- â…“ cup olive oil, extra virgin
Instructions
- Make the pesto: combine basil, cashews, garlic cloves, nutritional yeast, sea salt, and olive oil in a blender and blend on high for 20-30 seconds until combined. Set aside.
- Heat a large skillet over medium heat and add 2 tbsp olive oil.
- Add sliced sausages and mushrooms to the pan and sautee for 5-7 minutes until browned.
- Meanwhile, boil a pot of water for the gnocchi. They cook in 3 minutes or less and can overcook easily, so make sure you stir them every 30 seconds and watch the pot closely. When they rise to the top, they are done.
- Drain the gnocchi and add it to the pan with the mushrooms and sausage. Pour the pesto over top and stir to combine. Enjoy!
Nutrition
Calories: 646kcal, Carbohydrates: 33g, Protein: 25g, Fat: 48g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Cholesterol: 80mg, Sodium: 2314mg, Potassium: 827mg, Fiber: 7g, Sugar: 5g, Vitamin A: 822IU, Vitamin C: 3mg, Calcium: 71mg, Iron: 3mg
