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Gnocchi with Mushrooms, Chicken Sausage, and Cashew Pesto

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  • 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
  • 1/4 cup raw cashews
  • 1-2 garlic cloves
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/3 cup olive oil, extra virgin


  • 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!