Roasted Tomato,Pesto and Sausage Gnocchi with Toasted Walnuts

  • 1 1 lb. box of gnocchi
  • 2 Tbsp butter
  • ½ lb. Johnsonville mild Italian sausage, browned
  • 2 Tbsp pesto
  • ½ C walnuts, chopped
  • drizzle of olive oil
  • 2 14 oz. cans of diced, fire roasted tomatoes
  • ¼ C pesto
  • 2 Tbsp balsamic vinegar
  • ½ C walnuts, chopped
  • drizzle of olive oil
  • Parmesan cheese for garnish
  1. Cook gnocchi in boiling water according to directions on box. Drain
  2. Place in frying pan and add 2 Tbsp of pesto to coat.
  3. Brown sausage and add in with gnocchi and pesto
  1. In a pan simmer tomatoes, balsamic vinegar and pesto for 30 minutes.
Toasted Nuts
  1. Toast in a 400 degree oven for about 4 minutes or until they begin to brown.
  2. Watch carefully and shake the tray half way through.
To serve top the sausage/gnocchi mixture with sauce, some grated Parmesan cheese and toasted nuts.

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    This entry was posted in Pork.

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