Ingredients
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16 ounces gnocchi
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2 teaspoons olive oil, divided
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6 ounces chicken sausage, casing removed and sliced
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1 cup thinly sliced fennel
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1 cup thinly sliced red bell pepper
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1 cup thinly sliced onion
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1/2 cup freshly grated asiago cheese
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1/8 teaspoon fresh ground black pepper
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2 tablespoons chopped fresh flat-leaf parsley
Instructions
- 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.
- 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.
- 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.