Summer Veggie Gnocchi

Serves 8 Prep: 30 min Cook: 45 min

Main Dish · Poultry

Ingredients

  • 5 Caprese chicken sausages 
  • 2 yellow squash 
  • 1 large yellow onion 
  • 2 red or orange bell peppers
  • 1lb of mini portobello mushrooms 
  • half a stick of butter 
  • 1 package of gnocchi 
  • 1 cup of milk 
  • 2-3 garlic cloves
  • 1/2 cup of heavy cream 
  • 1 cup of fresh Parmesan 
  • 1/4 cup of flour
  • 1 Tbsp of Italian seasoning 
  • 1 tsp of red pepper flakes
  •  1 tsp of basil 
  • some olive oil
  • salt 

Directions

First, dice the onions, bell peppers, and mushrooms, then in a large pan, at medium heat, add the butter and the red pepper flakes, once fully melted add the diced veggies and seasonings, stir occasionally. Also start a pot of water boiling and salt the water generously.

Cut the chicken sausages into coins, and dice the garlic cloves. Add to the pan once the veggies have cooked down a bit. Let cook for a few more minutes, stirring occasionally. Once everything has cooked together, add the flour in stirring as you add to spread evenly. Once thickened add in the milk, and stir constantly, once thickened again add in the cream and fresh parmesan (shredded). Stir until well mixed, reduce heat to low. Cook the gnocchi to al dente and add to the sauce mixture, mix in the gnocchi and serve. 

Contributor's Notes

Quick and easy one pot dish, handy if you have some vegetables lying around. 

Recipe by Samantha