My mom and I got into a discussion today about fennel – she said she has never had anything with fennel bulb in it, and I, remembering this recipe, went to my blog trying to pull up the recipe to give to her.
Imagine my surprise when I realized that I had never posted about it. And I’m not sure why – this recipe, because it uses a few convenience products, is a piece of cake to prepare and absolutely delicious. Healthy, too. Great use of produce that will be coming into season before we know it. You can find just about all the ingredients you need to make this at Trader Joe’s for a song.
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