Leek and Sausage Gnocchi
It’s a good idea to use store-bought gnocchi as a shortcut for a weeknight dinner. Swap the traditional recipe by cooking them with hot Italian sausage, leek and fennel. Once…
Instructions
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1
In a large non-stick skillet over medium-high heat, brown the sausage meat in the oil, breaking it up with a wooden spoon. Add the gnocchi and garlic. Cook for another 4 minutes, stirring often.
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2
Add the fennel and leek to the skillet. Cook for 3 minutes. Pour in the broth. Bring to a boil. Simmer for 5 minutes or until the vegetables are tender. Stir in the cheese until completely melted. Season with salt and pepper.
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3
Serve the gnocchi in shallow bowls. Top with the fennel stalks and fronds. Sprinkle with more cheese.
It’s a good idea to use store-bought gnocchi as a shortcut for a weeknight dinner. Swap the traditional recipe by cooking them with hot Italian sausage, leek and fennel. Once these ingredients have been pan-fried, add chicken stock and romano cheese for creaminess. The result is healthy and savoury, perfect for evenings when time flies.
