One-Pot Gnocchi with Sausage, Fennel and Tomato Sauce
One-Pot Gnocchi with Sausage, Fennel and Tomato Sauce
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One-Pot Gnocchi with Sausage, Fennel and Tomato Sauce

15 MIN
25 MIN



  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with the fried capers and reserved fennel fronds. Garnish with basil leaves and Parmesan shavings, if desired.
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  1. Delicious ! For italian sausages, I used a mixture of mild and hot (half & half). Because I used some hot ones, I omitted the red pepper flakes.

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