Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

By á-162246

Ingredients

• 1 1 package 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 2 2 2 teaspoons olive oil, divided
• 6 6 6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced
• 1 1 1 cup thinly sliced fennel
• 1 1 1 cup thinly sliced red bell pepper
• 1 1 1 cup thinly sliced onion
• 1/2 1/2 1/2 cup (2 ounces) freshly grated Asiago cheese
• 1/8 1/8 1/8 teaspoon freshly ground black pepper
• 2 2 2 tablespoons chopped fresh flat-leaf parsley

Details

Adapted from google.com

Preparation

Step 1

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.

4 servings (serving size: 1 1/2 cups) CALORIES 342