Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel
Photo by Randy Mayor

Ingredients

  • 6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced
  • 1 cup thinly sliced red bell pepper
  • 2 teaspoons olive oil, divided
  • 6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 cup thinly sliced onion
  • + 11 more ingredients
    • 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 teaspoons olive oil, divided
    • 1 cup thinly sliced red bell pepper
    • ½ cup (2 ounces) freshly grated Asiago cheese
    • 1 cup thinly sliced fennel
    • 1 cup thinly sliced fennel
    • ½ cup (2 ounces) freshly grated Asiago cheese
    • 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
    • 1 cup thinly sliced onion

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 ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network