Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 30%
  • Fat: 11.5g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 15.9g
  • Carbohydrate: 45.4g
  • Fiber: 2.9g
  • Cholesterol: 50mg
  • Iron: 1.1mg
  • Sodium: 829mg
  • Calcium: 155mg

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. 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. 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. 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.
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