Gnocchi with Cheese and Sausage
20 MIN
20 MIN

Gnocchi with Cheese and Sausage


  • 2.2 lb (1 kg) store-bought gnocchi
  • 2 tbsp butter
  • 1 tbsp unbleached all-purpose flour
  • 1 cup (250 ml) chicken broth
  • 2 cups (200 g) grated Canadian cheddar cheese
  • 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
  • 2 Italian sausages, casing removed
  • 1 tbsp (15 ml) olive oil
  • 2 cups (350 g) cherry tomatoes, halved
  • 1 green onion, thinly sliced
  • 1 tbsp chopped flat-leaf parsley
  • Salt and pepper


  1. In a large pot of salted boiling water, cook the gnocchi for about 2 minutes or until they float to the surface of the water. Drain.
  2. In a skillet over medium-high heat, melt the butter. Add the flour and continue cooking for 1 minute. Add the broth and bring to a boil, whisking constantly. Add the gnocchi and cheddar and stir gently until the cheese has melted completely. Season with salt and pepper. Set aside.
  3. In a non-stick skillet over medium heat, brown the sausage meat in the oil, crumbling it with a wooden spoon. Add the tomatoes and green onion. Cook for 1 minute. Add the parsley. Season with salt and pepper.
  4. Spread the sausage mixture over the gnocchi. Garnish with grated cheddar if desired.