This gluten free and vegan Sausage Pesto Gnocchi is packed with flavour and ready in minutes. With just five ingredients and a total cook time under 15 minutes, it’s an ideal midweek dinner that the whole family will enjoy. Give it a try — it’s simple, satisfying, and likely to become a weekly favourite.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- Instructions
- Leftovers & Storage
- Recipe FAQs
- Recipe Card
Why this recipe works
This is a quick, flavourful gluten free and vegan dinner that comes together in under 15 minutes. The combination of seared sausages, crisp broccoli, sweet peas and bright pesto creates a satisfying texture and taste contrast. It’s perfect for busy evenings, meat-free days or when you want a hearty meal without fuss.
The recipe is inspired by classic sausage-and-gnocchi pairings but upgraded with pesto as the hero ingredient. Using ready-made gnocchi and jarred pesto keeps preparation minimal while still delivering great flavour.
Ingredients to make Sausage Pesto Gnocchi
- Gnocchi – 500g ready-made. I use gluten free and vegan, but regular gnocchi works fine.
- Sausages – 6 sausages, sliced. Vegan sausages are used here, but you can swap for meat sausages if preferred.
- Broccoli – 1 head, cut into florets for colour and crunch.
- Pesto – 3 tbsp. Use a dairy-free pesto if you need it to be vegan.
- Peas – 70g frozen peas for a pop of sweetness and texture.
See the recipe card below for exact quantities, times and tips.
Substitutions
- Gnocchi: Replace with any pasta if you prefer.
- Pesto: Swap for a creamy tomato or red pepper sauce for a different flavour profile.
- Vegetables: Use mushrooms, green beans, courgettes or any vegetables you have on hand.
- Sausages: Swap for chicken, prawns or firm tofu for a different protein.
Variations
- Spicy: Add chilli flakes to taste for a hit of heat.
- Deluxe: Serve with a fresh lemon-dressed green salad for a brighter plate.
- Non-vegan: Stir in grated Parmesan or vegan alternative before serving for extra richness.
Instructions to make Sausage Pesto Gnocchi
Step 1: Slice the sausages and break the broccoli into florets.
Step 2: Heat a little oil in a large non-stick pan. Add the sausages, broccoli and peas and fry until the sausages begin to brown, about 5 minutes.
Step 3: Meanwhile, cook the gnocchi in salted boiling water. They’re done when they float to the surface (about 3 minutes).
Step 4: Reserve about 1/4 cup of the cooking water, then drain the gnocchi. Add the gnocchi and reserved water to the pan with the pesto, season with salt and pepper, and stir to combine.
Step 5: Cook together for another 2–3 minutes so everything is heated through and the sausages are cooked. Serve immediately.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a non-stick pan with a little oil and a splash of water over low heat until heated through.
Recipe FAQs
Gnocchi cooks quickly—about 3 minutes. It’s ready when it floats to the surface of the boiling water.
Yes. Use your favourite short pasta and follow the same method, adjusting cooking times as needed.
Absolutely. This dish is versatile—use whatever vegetables you have on hand.
A jarred dairy-free pesto keeps this recipe quick and simple, but homemade pesto also works well if you have the time.
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Sausage Pesto Gnocchi
Equipment
- Chopping Board
- Knife
- Large non-stick frying pan
- Saucepan
- Colander
Ingredients
- 6 sausages, sliced (I use vegan)
- 1 head broccoli, cut into florets
- 70 g frozen peas
- 3 tbsp pesto (use vegan if needed)
- 500 g gnocchi (gluten free & vegan if required)
Instructions
- Slice the sausages and cut the broccoli into florets.
- Heat oil in a non-stick pan. Add sausages, broccoli and peas and fry until the sausages start to brown (about 5 minutes).
- Cook gnocchi in salted boiling water until they float (about 3 minutes).
- Reserve 1/4 cup of cooking water, drain gnocchi and add to the pan with the pesto. Season with salt and pepper and stir to combine.
- Fry for 2–3 more minutes until everything is heated through and the sausages are cooked. Serve hot.
Notes
Substitutions & Variations: See the suggestions earlier in the post.
To Store: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water.
To Freeze: Not recommended for best texture.
Tips: Chop sausages evenly so they cook uniformly, and use an appropriate pesto for dietary needs.
Nutrition
