3d pan white

Gnocchi with Chicken Sausage, Bell Pepper and Fennel

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

recipe courtesy Cooking Light


Preparation Time: 33 minutes minutes

Yield: 4 servings (serving size: 1 1/2 cups)


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


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. 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. 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.


CALORIES 342 (30% from fat); FAT 11.5g (sat 4.3g,mono 4.7g,poly 1.6g); IRON 1.1mg; CHOLESTEROL 50mg; CALCIUM 155mg; CARBOHYDRATE 45.4g; SODIUM 829mg; PROTEIN 15.9g; FIBER 2.9g

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Taken on August 24, 2009