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Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

Photo: Randy Mayor; Styling: Cindy Barr
Prep time 33 mins
Yield

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

Vary the flavor by using a different cheese, such as pecorino Romano.

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

Nutrition 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

How to Make It

  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.