Gnocchi with Chicken Sausage, Bell Pepper, and Fennel |
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Prep Time: 33 Minutes Cook Time: 0 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Vary the flavor by using a different cheese, such as pecorino Romano. Ingredients:
1 (16-ounce) package vacuum-packed gnocchi (such as vigo) |
2 teaspoons olive oil, divided |
6 ounces basil, pine nut, and chicken sausage (such as gerhard's), casing removed and sliced |
1 cup thinly sliced fennel |
1 cup thinly sliced red bell pepper |
1 cup thinly sliced onion |
1/2 cup (2 ounces) freshly grated asiago cheese |
1/8 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Cook the gnocchi according to package directions, omitting salt and fat. Drain the gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep gnocchi warm.
2. Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add sausage to pan; sauté 3 minutes or until lightly browned, stirring frequently. Remove sausage from skillet using a slotted spoon.
3. Heat remaining 1 teaspoon oil in pan. Add fennel, bell pepper, and onion to pan; cook 13 minutes or until tender, stirring occasionally. Add sausage, gnocchi, cheese, black pepper, and reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly. Remove from heat; stir in parsley.
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