Gnocchi with Sausage and Fennel
Soft, pillowy gnocchi, crumbled Italian sausage, and caramelized fennel tossed in a light white wine sauce, this pasta takes just 20 minutes to make, making it perfect for a quick weeknight dinner.
Servings: 6
Ingredients
- 1/2 lb italian sausage
- 1 bulb fennel
- 1/2 white onion
- 2 cloves garlic
- 1 tbs butter
- 1/2 c white wine
- 3 1/4 c chicken stock
- 1/4 tsp red pepper flakes
- 1/2 c parmesan cheese + extra to garnish
Instructions
- Cook gnocchi in boiling water according to package directions.
- Meanwhile, in a large skillet, brown ½ lb Italian sausage, crumbling as it cooks.
- While the sausage cooks, thinly slice the onion and fennel. Chop the garlic.
- When sausage is cooked, remove and set aside. I like to drain the sausage on a couple of paper towels to remove any excess grease.
- In the same skillet, add the butter, onion, fennel, and garlic. Stir and cook over medium high heat about 5 minutes, until onion and fennel begin to soften and lightly caramelize.
- Add white wine to pan, cook about a minute to reduce. Add in chicken stock, red pepper flakes, sausage, and cooked gnocchi. Stir to coat all of the pasta and continue to cook several minutes until sauce is reduced. Then sprinkle parmesan cheese over top, and stir to combine the pasta with the cheese.
- Serve immediately topped with additional parmesan cheese and some extra red pepper flakes if you want to kick up the heat.
Notes
https://namastehomecooking.com/