Gnocchi With Chicken Sausage Bell Pepper And Fennel Food

CRISPY SHEET PAN GNOCCHI WITH SAUSAGE AND PEPPERS

Steps:

• Preheat the oven to 425 degrees F.
• Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
• Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
• Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan.

GNOCCHI WITH CHICKEN SAUSAGE, BELL PEPPER, AND FENNEL

Steps:

• 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.

CHICKEN SAUSAGE GNOCCHI SKILLET

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Drain and keep warm.
• Melt 1 teaspoon butter in a large skillet over medium heat. Add 1 tablespoon onion and 1 teaspoon garlic; cook and stir until fragrant, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes. Stir in broccoli.
• Melt 1/2 cup butter in another skillet. Add remaining 1 tablespoon onion, 2 teaspoons garlic, and flour; cook and stir until lightly browned, 2 to 3 minutes. Stir in gnocchi.
• Combine sausage mixture and gnocchi mixture; season with salt and pepper.

SAUSAGE, KALE & GNOCCHI ONE-POT

Steps:

• Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausagemeat is crisp around the edges. Remove from the pan with a slotted spoon.
• Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausagemeat over the top.