Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

  • No Longer Registered Posted: 01/07/09
    Worthy of a Special Occasion

    Quick, easy, and delicious. We added pine nuts and served it with some tomato soup.

  • nyfoodie Posted: 04/04/09
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    This is a great, quick recipe that I have made several times. I tend to keep hot turkey sausage and gnocchi in the house so it's a perfect, inexpensive recipe whenever red bell peppers go on sale! FYI, 1 cp of fennel is a medium sized bulb (I rarely use fennel and so always forget when I'm at the store and end up buying a huge one!). Only change I make is that I remove casings and break up the sausage while cooking it. Next time I'll try the other suggestions of red pepper, wine, etc.

  • bramma Posted: 05/03/09
    Worthy of a Special Occasion

    Don't know what happened -- this is the first Cooking Light Recipe I consider a failure -- bland, uninteresting, not worth the trouble. I used a different chicken sausage combination: with asiago and basil; substituted pecorino romano as suggested; and added some zucchini, but otherwise followed the recipe. I served it with garlic bread. Neither spouse nor I thought much of it. Well, I guess you can't win them all.

  • paperclippy Posted: 05/28/09
    Worthy of a Special Occasion

    I whipped this up on a busy weeknight and I absolutely loved it. This is appropriate for any situation from a casual weeknight meal to entertaining. I used whole wheat sweet potato gnocchi, sun dried tomato chicken sausage, and parmesan cheese, but other than that I followed the recipe. The only caveat is that if you don't like fennel, you won't like this. My husband doesn't like fennel so if I make it again I might substitute a different vegetable.

  • sbsbea Posted: 01/27/09
    Worthy of a Special Occasion

    We really liked the flavor blend of this dish. I used a chicken sausage with garlic and spinach that we love, and it really enhanced the other flavors. We will make this again.

  • healingbirth Posted: 06/22/09
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    I crave this recipe! The fennel just absolutly makes it! A great dish for a cool fall evening! Although I'm making it tonight, which is June in LA and it still works!!

  • WynneK Posted: 09/04/09
    Worthy of a Special Occasion

    This was delicious and easy to make dairy-free (I have a milk allergy). I omitted the cheese and added 3-4 T. toasted pine nuts. I would recommend that substitution to everyone: the flavor is good and the pine nuts add that missing crunch. The other change I made was to use almost 3/4 c. cooking water with the final dish for more sauciness. Despite the ingredients, which are not part of my everyday pantry, I wouldn't call this a special-occasion dish because it looks so home-style.

  • JessicaLuu Posted: 09/19/10
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    I think the success of this dish depends on how good your sausage is. I like my sausage,and I love fennel, so I really liked this dish.

  • Meremaid Posted: 08/15/10
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    Super-easy, no frills, quick weeknight dinner. The addition of the fennel is great. We used Trader Joe's spicy Italian sausage.

  • combatTVgirl Posted: 11/29/11
    Worthy of a Special Occasion

    Outstanding and very open to substitutions! We don't get Gerhard sausage here, so I used regular Johnsonville. It would be great with spicy sausage, but my 6-year-old can't eat anything spicy. I can never find fennel and I don't like it anyway, so I just added another 1/2 cup of onion. (I had some leftover vidalia onion and threw that in with the regular; very good.) My husband hates asiago cheese, so I used parmiggiano-reggiano. I added the toasted pine nuts like another person suggested, and I threw in a can of diced tomatoes to give the dish more sauce. Of course, between the regular sausage and the pine nuts, the whole "lite" thing is out the window, but it's still delish.

  • tshone Posted: 12/24/11
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    So easy to make! Tastes amazing!!

  • PinkLadyLA Posted: 05/17/12
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    This was fine but not amazing.

  • Beth95018 Posted: 08/26/14
    Worthy of a Special Occasion

    This is a great, easy meal. As other people have mentioned, it's easy to add some variety, but I also think it's very tasty as-is.

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