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 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.
Ingredients
- 1/2 lb (225 g) spicy Italian sausages, casings removed (about 2 to 3 sausages)
- 1 tbsp (15 ml) olive oil
- 2 packages (350 g each) fresh gnocchi
- 2 garlic cloves, chopped
- 1 small fennel bulb, chopped
- 1 medium leek, diced
- 1 cup (250 ml) chicken broth
- 1 cup (70 g) fresh Pecorino cheese, finely grated, plus more for serving
- 3/4 cup (105 g) fennel stalks, thinly sliced
- 2 tbsp fennel fronds
Instructions
- 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.
- 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.
- 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.