1/3 Photos of Gnocchi Con Salsicce, Rucola E Pomodoro Secc
Easy one dish meal with a creamy pesto sauce.
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- 1Heat the 1 tablespoon of olive oil in a skillet over medium-high heat. Add the garlic, onion and sausage, seasoning the meat with salt and pepper as desired. As you saute, break the sausage into small bite size pieces with your spoon.
- 2In the meantime, boil water in a pot to cook the gnocchi according to package instructions (probably 2-3 minutes or until the pasta floats). Remove from the heat.
- 3In a blender, blend together the basil (leaves only), 1/2 cup of water from the gnocchi pot, 1/2 cup olive oil and half and half.
- 4Drain the gnocchi.
- 5When the sausage is fully cooked, add the drained gnocchi and blender sauce to the skillet as well as the arugula and sundried tomatoes. Reduce heat to low and stir until the arugula wilts. Remove from heat and serve.
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Nutritional Facts for Gnocchi Con Salsicce, Rucola E Pomodoro Secc
Serving Size: 1 (142 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 410.4
- Calories from Fat 349
- Total Fat 38.8 g
- Saturated Fat 8.2 g
- Cholesterol 28.2 mg
- Sodium 408.9 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.7 g
- Sugars 1.8 g
- Protein 11.0 g
The following items or measurements are not included: