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1 batch Kale Basil Pesto (see below)
1 pound dry gnocchi (I used DeLallo Mini Potato Gnocchi, or you can use Gluten-Free Gnocchi)
1 pound chicken sausage (I used a spicy Italian variety)
1 Tablespoon olive oil
1 pound brussels sprouts, trimmed and halved
grated Parmesan cheese, for topping
2 cups packed chopped kale leaves, stems removed
1 cup packed basil leaves
1/2 cup chopped walnuts, toasted
1/2 cup grated Parmesan cheese
1 teaspoon sea salt
4 cloves garlic
1/2 cup olive oil
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1st Keep
 zombiemiko
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