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.
5 from 1 vote
Leave a Review »


  • 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
  • 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!


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