These small Italian potato dumplings make for outsized satisfaction. (Serves 4)
","edit_created":true,"id":10705,"legacy_id":"10000001969802","name":"Gnocchi with Chicken Sausage, Bell Pepper, and Fennel Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"gnocchi with chicken sausage bell pepper and fennel menu","total_ratings_score":0,"updated_at":"2011-04-26T17:39:12-04:00","average_rating":0,"permalink":"gnocchi-with-chicken-sausage-bell-pepper-fennel-menu-10000001969802","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* Combine 1 (14 1/2-ounce) can diced tomatoes (undrained); 1/2 cup fat-free less-sodium chicken broth; 1/4 teaspoon salt; and 1/4 teaspoon black pepper in a small saucepan; bring to a simmer. Cook 10 minutes or until heated through. Transfer tomato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a medium bowl. Stir in 2 tablespoons heavy cream. Garnish with basil.
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