Best Gnocchi And Chicken Sausage Recipes

MINI CHICKEN SAUSAGE MEATBALLS WITH GNOCCHI AND TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Bring a pot of water to boil for gnocchi. Season the water with salt, add gnocchi and cook according to package directions.
• Place chicken in a medium bowl with grill seasoning and add the fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack 10 basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add basil to the bowl. Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden.
• Preheat a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil, the onions and crushed red pepper flakes. Cook 5 minutes, stirring frequently. Stir in the tomatoes and sauce and season with salt and pepper. Simmer over low heat. Stir in the remaining 10 leaves of basil, whole or torn.
• Drain gnocchi and remove balls from oven. Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table.

GNOCCHI AND CHICKEN SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Place onion and garlic into the hot oil and saute until tender, about 5 minutes. Add pesto, Italian seasoning, parsley, and rosemary and stir. Add sausage and tomatoes; saute until sausage is browned and crumbly, 5 to 7 minutes. Stir in cooked gnocchi. Add spinach and stir until wilted, 2 to 3 minutes more.

GNOCCHI WITH SPINACH AND CHICKEN SAUSAGE

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted., Drain gnocchi; add to pan and heat through. Sprinkle with cheese.

GNOCCHI WITH CHICKEN SAUSAGE, BELL PEPPER, AND FENNEL

Steps:

• 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.