First, someone needs to tell Cooking Light to stop promoting Gerhard's sausage or at least say they have some exclusivity to it. I have never seen it in Kroger or Publix, and it is just getting ridiculous. So that was the first substitution. We ended up buying Johnsonville Italian Style with Cheese Chicken Sausage Split Rope (at Kroger)...which made the calories higher, but not by much.
So the taste was very good. There was no cream, but there seemed to be a creamy texture.
I would have again.
We had with Broccoli in Creamy Parmesan Sauce. D said to next time have it with a salad though...less bowls.
Gnocchi with Chicken Sausage, Bell Pepper, and Fennel
|Photo by ALB|
Vary the flavor by using a different cheese, such as pecorino Romano.
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; Fat: 11.5 g; Sat fat: 4.3 g; Mono fat: 4.7 g; Poly fat: 1.6 g; Protein: 15.9 g; Carbohydrate: 45.4 g; Fiber: 2.9 g; Cholesterol: 50 mg; Iron: 1.1 mg; Sodium: 829 mg; Calcium: 155 mg
Cooking Light, APRIL 2008