Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light April 2008


Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

342 calories; calories from fat 30%; fat 11.5g; saturated fat 4.3g; mono fat 4.7g; poly fat 1.6g; protein 15.9g; carbohydrates 45.4g; fiber 2.9g; cholesterol 50mg; iron 1.1mg; sodium 829mg; calcium 155mg.