Photo: Randy Mayor; Styling: Cindy Barr
Prep Time
33 Mins
4 servings (serving size: 1 1/2 cups)

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

paperclippy's Review

May 28, 2009
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.

Beth95018's Review

August 26, 2014
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.

PinkLadyLA's Review

May 17, 2012
This was fine but not amazing.

tshone's Review

December 24, 2011
So easy to make! Tastes amazing!!

combatTVgirl's Review

November 29, 2011
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.

CGremillion's Review

July 07, 2011

JessicaLuu's Review

September 19, 2010
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's Review

August 15, 2010
Super-easy, no frills, quick weeknight dinner. The addition of the fennel is great. We used Trader Joe's spicy Italian sausage.

WynneK's Review

September 04, 2009
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.

healingbirth's Review

June 22, 2009
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!!