Name: One-Pot Gnocchi with Sausage, Fennel and Tomato Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 tbsp capers, drained; 2 tbsp (30 ml) olive oil; 1 tsp fennel seeds, crushed; Red pepper flakes, to taste (optional); 3/4 lb (340 g) spicy or mild Italian sausages, casings removed; 1 small onion, finely chopped; 1 fennel bulb, thinly sliced, fronds reserved for serving; 2 garlic cloves, chopped; 3 cups (750 ml) strained tomatoes; 1 1/2 lb (675 g) fresh gnocchi; 6 oz (170 g) mini bocconcini, drained; Basil leaves, for serving (optional); Parmesan cheese shavings, for serving (optional)

Preparation

- 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.
- 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.
- 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.
- Sprinkle with the fried capers and reserved fennel fronds. Garnish with basil leaves and Parmesan shavings, if desired.

One-Pot Gnocchi with Sausage, Fennel and Tomato Sauce

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan