Sausage Gnocchi Skillet
with Spinach and Pesto
This 15-min sausage and gnocchi skillet is a serious crowd pleaser! Creamy pesto sauce clings to every bite of this easy-as-pie meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
¼ cup
Basil Pesto
(Contains Milk)
350 g
Gnocchi
(Contains Egg, Wheat)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
113 g
Baby Tomatoes
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Transfer sausage to a plate. Set aside.
Meanwhile, halve baby tomatoes.
Reheat the same pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add gnocchi.Cook, turning occasionally, until golden, 5-6 min.
Add sausage, spinach, pesto, tomatoes, 1 tbsp (2 tbsp) butter and cream to the pan with gnocchi. Cook, stirring often until spinach wilts and gnocchi is coated, 1-2 min. Divide gnocchi between plates. Sprinkle Parmesan over top.
