Do you ever come home from the grocery store and have trouble finding a place to put everything because your cabinets are already bursting? I’ve been having this problem a lot lately. There’s not enough in there to make a complete meal, but there are enough random things that I picked up here and there or forgot to use that its getting very crowded! So I decided that its really time to start using some of it.

This meal was made almost entirely of things that I already had: a package of gnocchi, a container of red pepper pesto, and some sausage that I had left from making something else and had thrown in the freezer. All I added was a bunch of sweet baby broccoli. I wanted broccolini, but I couldn’t find any. Unless they’re the same thing? I did some research, but I really can’t figure it out – there seems to be conflicting information. All I know is that whatever this was, it was a cross between broccoli and Chinese kale and it was very good. Tender and sweet (not bitter at all) with a slight Asian flavor to it. I’d definitely get it again. Have any of you ever seen this before? Know anything about it?

The sweet red pepper pesto was another one from Whole in the Wall. I really can’t recommend these pestos enough – they’re SO GOOD. I don’t feel bad at all about not taking the time to make my own when it comes to this stuff –  very few ingredients, all natural, fresh-frozen, and full of flavor. It really doesn’t get any better than that! This flavor is my favorite yet, and I can’t wait to put the rest of the container to use later this week.

This meal was so simple and fast to make. The longest part was waiting for the water to boil! It tasted every bit as delicious as it looks too. This will be one of my new “too tired to cook” weeknight standards, for sure.

Gnocchi with Red Pepper Pesto

  • 1 pkg gnocchi
  • 1 bunch sweet baby broccoli
  • 3 links lower-fat sweet Italian sausage
  • 3 Tbs red pepper pesto

Prepare gnocchi according to package directions.

Cut sausage into rounds and broccoli into bite sized pieces. Brown sausage in a large skillet over medium-high heat. Lower heat to medium and add broccoli. Heat until sausage is cooked through and broccoli is soft (about 7 minutes). Drain gnocci and add to skillet along with pesto. Toss well until everything is combined.

Serves 4.