Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Vary the flavor by using a different cheese, such as pecorino Romano.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Recipe Time

Prep: 33 Minutes

Nutritional Information

Calories 342
Caloriesfromfat 30 %
Fat 11.5 g
Satfat 4.3 g
Monofat 4.7 g
Polyfat 1.6 g
Protein 15.9 g
Carbohydrate 45.4 g
Fiber 2.9 g
Cholesterol 50 mg
Iron 1.1 mg
Sodium 829 mg
Calcium 155 mg

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

Preparation

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.

Note:

Jackie Mills, MS, RD,

April 2008
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