Pesto Gnocchi with Sausage, Asparagus, and Mushrooms

• Meat

  • 1 lb Italian chicken sausage, mild

• Produce

  • 3/4 lb Asparagus spears
  • 8 oz Cremini mushrooms

• Condiments

  • 5/8 cup Pesto sauce

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan

Found on flavorthemoments.com

Description

Ingredients

• (2) 12 ounce packages gnocchi (I used DeLallo Gluten Free potato gnocchi)
• 1 tablespoon extra virgin olive oil
• 1 lb. mild Italian chicken sausage, casings removed (or use your favorite!)
• 8 ounces cremini mushrooms, stemmed and sliced
• ¾ lb. asparagus spears, tough ends removed and cut into 1 pieces
• ¼ cup - 6 tablespoons pesto sauce*
• Freshly grated parmesan, for serving

Directions

• Heat a pot of water for the gnocchi and cook according to package instructions. Drain well.
• Heat the olive oil in a large saute pan over medium heat. Add the sausage and break up with the back of a wooden spoon. Add the mushrooms and cook for about 5 minutes. Add the asparagus and cook 2 minutes longer or until the sausage is fully cooked. Turn the heat down to low and add the gnocchi and ¼ cup of the pesto sauce, stirring gently to combine. Add up to 2 more tablespoons of pesto sauce until the gnocchi is coated well. Serve with grated parmesan and enjoy!