Prep 10 mins
Cook 15 mins
From Cooking Light. April 2008. Trader Joe's has the most wonderful chicken sausages that would be perfect for this dish.
- 16 ounces gnocchi
- 2 teaspoons olive oil, divided
- 6 ounces chicken sausage, casing removed and sliced
- 1 cup thinly sliced fennel
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced onion
- 1⁄2 cup freshly grated asiago cheese
- 1⁄8 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 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.
- 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.
- 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.
This was delicious, the flavours were lovely. I think I may have put twice as much sausage, fennel and reserved water to make it go further. Believe all ingredients were followed. Threw a bit of chilli in because we had some that needed to be used. Gnocchi was the baby gnocchi which I prefer since it seems to go further. Thanks for a great dinner.
This got rave reviews from my husband, my 3 year old, and my 20 month old. I had to improv a bit-- had no fennel and wanted to get rid of some extra veggies so threw in some julienned sweet potatoes and zucchini. I felt like that adding those vegetables made it even healthier and got some extra flavor in an already yummy dish.
LOVE this recipe.. Didn't have any fennel or red pepper, so I used yellow zucchini, leftover carrots and green beans. Also didn't have asiago cheese, so just used cheddar. This is such a good recipe you can use it with any kind of veg or cheese..so it is very economical! Adding the cooking water at the end turns the cheese into a lovely sauce. I will make this over many times..and hopefully at least once with the correct ingredients! haha