Sausage Pesto Gnocchi

Save fat and calories by making this a vegetarian dish.  Leave out the sausage and add more vegetables of any variety.
Makes 4 servings, approximately 1-1/4 cup each

1 package (16 ounces) vacuum-packed potato gnocchi
3 links (6 ounces total) chicken sausage, cooked
1 teaspoon olive oil
4-6 cups broccoli florets
1/4 cup commercial pesto
1/4 teaspoon freshly ground black pepper
2 Tbsp pine nuts, toasted
4 Tbsp freshly grated Parmesan cheese

Cook broccoli in boiling water for three minutes. While broccoli cooks, heat oil in a large skillet over medium heat. Transfer broccoli to skillet and sauté 4 minutes or until crisp tender.
While broccoli is sautéing, cook gnocchi in boiling water according to package directions.
Add sausage, pesto and pepper to skillet and cook until warmed.  Add gnocchi; stir gently. Divide between four serving dishes and sprinkle with cheese and pine nuts.  Serve immediately.

Nutritional Information
Calories 345; Fat 8.7g (saturated 1.8g; poly 1.9g; mono 2.2g); Cholesterol 65.6mg; Sodium 476.1 mg; Potassium 425.4 mg; Total Carbohydrate 43.4g; Fiber 6.5 g; Protein 22.9g.


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