Monday, July 5, 2010

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

Gnocchi are so good. Little pillowy dumplings. I have yet to make them from scratch, but you can find them at most grocery stores these days. They cook really quick--2 to 3 minutes in boiling water. The sausage can be any sausage you prefer. I think ours was Italian chicken sausage. We also skipped the fennel cause my husband doesn't like it. It wasn't missed. Pretty easy recipe and very good.

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

1 (16-ounce) package vacuum-packed gnocchi

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

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.

Source: Cooking Light

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