Creamy Pesto Gnocchi with White Beans and Sausage

• servings: 5 servings
• active time: 17 minutes
• total time: 27 minutes

Ingredients

¾ lb hot Italian sausage (up to 1 lb)

16 oz gnocchi

2 cups fresh basil leaves

2 tbsp pine nuts (or walnuts)

4 cloves garlic (minced)

1/2 cup olive oil

1/4 cup grated Parmesan cheese

1/4 cup half-and-half (or cream)

Half of a 15.5-oz can cannellini beans (drained and rinsed)

Directions

Set a skillet over medium heat and add sausage. Break up the sausage into small pieces as it cooks for about 7-8 minutes, or until it's browned and fully cooked. Set aside.

Bring a pot of water set over high heat to a boil. As the water is heating, add basil, pine nuts, and garlic to a food processor and pulse until the basil leaves are chopped up in small pieces. Add the oil and process until mostly smooth. Add the cheese and process. Pour in the half-and-half and process until smooth. Set sauce aside.

Once the water is boiling, add the gnocchi. Let the gnocchi cook for 2-3 minutes, or until they float up to the surface.

Drain the gnocchi and add it back to the empty pot. Add the sausage, cannellini beans, and the creamy pesto sauce and stir to evenly coat everything.

Nutrition

• Calories: 489 kcal
• Total Fat: 36.4 g
• Saturated Fat: 8.8 g
• Cholesterol: 44 mg
• Sodium: 921 mg
• Total Carbohydrate: 27.1 g
• Dietary Fiber: 3.2 g
• Total Sugars: 0.2 g
• Protein: 15.5 g