Gnocchi with Chicken Sausage Bell Pepper and Fennel
Indulge in a comforting yet vibrant dish with this Gnocchi with Chicken Sausage, Bell Pepper, and Fennel recipe. Fluffy potato gnocchi pairs seamlessly with the savory richness of fully cooked chicken sausage, while caramelized bell peppers and fennel add a delightful sweetness and a subtle hint of anise. Simmered in a light Parmesan and chicken broth sauce, this one-skillet meal is elevated with fragrant garlic, a touch of heat from optional red pepper flakes, and a fresh garnish of parsley and fennel fronds. Ready in just 35 minutes and perfect for busy weeknights, this quick and flavorful recipe is a wholesome dinner that delivers bold flavors in every bite. Serve it with a sprinkle of extra Parmesan for a restaurant-quality finish!
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Recipe Information
Ingredients
- 16 oz potato gnocchi
- 10 oz chicken sausage (fully cooked, sliced into 1/2-inch coins)
- 2 bell peppers (red, yellow, or orange, sliced into strips)
- 1 fennel bulb (sliced thinly, green fronds reserved for garnish)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup Parmesan cheese (grated)
- 0.5 tsp red pepper flakes (optional, for heat)
- to taste kosher salt
- to taste black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (typically about 2-3 minutes, or until the gnocchi float to the surface). Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until lightly browned, about 3-4 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and fennel. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Push the vegetables to the sides of the skillet and add the minced garlic to the center. Cook for 1 minute, until fragrant.
Return the cooked sausage to the skillet and stir everything together. Pour in the chicken broth and bring to a gentle simmer. Cook for 3-4 minutes, allowing the flavors to meld.
Add the cooked gnocchi to the skillet and toss to coat in the sauce. Sprinkle in the Parmesan cheese and stir until it melts and forms a light sauce that coats the gnocchi and vegetables.
Season with red pepper flakes (if using), kosher salt, and black pepper to taste.
Remove the skillet from the heat and garnish with chopped parsley and the reserved fennel fronds.
Serve immediately with extra grated Parmesan on the side, if desired.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 8090 mg | 352% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.6 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2890 mg | 222% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2736 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
