One-Pot Gnocchi with Sausage, Fennel and Tomato Sauce
Looking for that perfect one-pot meal? This gnocchi recipe makes cooking dinner a cinch, offering you the perfect cozy meal on a weeknight.
Ingredients
- 2 tbsp capers, drained
- 2 tbsp (30 ml) olive oil
- 1 tsp fennel seeds, crushed
- Red pepper flakes, to taste (optional)
- 3/4 lb (340 g) spicy or mild Italian sausages, casings removed
- 1 small onion, finely chopped
- 1 fennel bulb, thinly sliced, fronds reserved for serving
- 2 garlic cloves, chopped
- 3 cups (750 ml) strained tomatoes
- 1 1/2 lb (675 g) fresh gnocchi
- 6 oz (170 g) mini bocconcini, drained
- Basil leaves, for serving (optional)
- Parmesan cheese shavings, for serving (optional)
Instructions
- In a large non-stick skillet over medium heat, fry the capers in the oil. Drain, leaving the oil in the skillet, and set aside on a paper towel-lined plate.
- Add the fennel seeds, red pepper flakes, if desired, and sausage meat to the skillet. Cook until golden, breaking the meat up with a wooden spoon. Add the onion and cook for 5 minutes. Add the sliced fennel, garlic and strained tomatoes. Bring to a boil.
- Add the gnocchi to the sauce. Cover and cook for 8 minutes or until al dente. Add the bocconcini to the skillet. Cover and cook for 2 minutes or until the cheese has melted.
- Sprinkle with the fried capers and reserved fennel fronds. Garnish with basil leaves and Parmesan shavings, if desired.
Looking for that perfect one-pot meal? This gnocchi recipe makes cooking dinner a cinch, offering you the perfect cozy meal on a weeknight.