Gnocchi with Mushrooms, Chicken Sausage, and Cashew Pesto
Paleo gnocchi in a cashew pesto sauce makes for a comforting dinner.
- 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!
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