Gnocchi With Crumbled Fennel Sausage Grilled Tomatoes And Swiss Chard Recipes

SMOKED SAUSAGE GNOCCHI WITH SUN-DRIED TOMATOES

Steps:

• Prepare gnocchi according to directions; drain and keep warm.
• Cook and stir sausage, garlic and sun dried tomatoes in oil a large skillet over medium-high heat 5 minutes or until sausage is lightly browned.
• Stir in spinach; stir gently until spinach wilts. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese; serve immediately.

SKILLET GNOCCHI WITH CHARD & WHITE BEANS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
• Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

RICOTTA GNOCCHI IN SAUSAGE FENNLL RAGU

Steps:

• GNOCCHI Drain ricotta in fridge at least 8 hours. Place in medium bowl and gently stir in 1 c. flour, eggs, parsley, nutmeg, salt & pepper util a soft dough forms. Forming gnocchi & place on baking sheet lined with a lightly-floured kitchen towel. Refrigerate or freeze BASIC TOMATO SAUCE Heat olive oil over medium heat. Brown onion and garlic . Add thyme and carrot and cook 5 minutes more. Add tomatoes and juice and bring to a boil, stirring often. Lower heat and simmer for 30 minutes until thick. Season with salt. (Makes 4 c. Keeps refrigerated 1 week, frozen up to 6 months.) SAUSAGE FENNEL SAUCE Brown sausage in heavy pan over high heat. Add half fennel seeds and chile flakes. Remove sausage from pan when cooked. Brown onions, fennel, carrots, celery and garlic. Return sausage with remaining spices. Stir in tomato sauce and simmer 30 mins. Season well with salt and pepper. Meanwhile, bring 6 quarts of water to boil and add 2 tablespoons salt. Slip as many gnocchi at a time as will float freely into boiling water, stirring gently with a wooden spoon. Cook until gnocchi rise to surface, about 5 minutes. (Cut into center - should be the same color and consistency all the way through.) Scoop out & drain Add to pan hot ragu, tossing gently to coat. Top with Pecorino Romano and serve.

GNOCCHI WITH CRUMBLED FENNEL SAUSAGE, GRILLED TOMATOES, AND SWISS CHARD

Steps:

• 1. Turn on the broiler. Halve the tomatoes horizontally. Brush the cut sides with 1/2 tablespoon of the olive oil and sprinkle with salt and pepper. Set them on a rimmed baking sheet. Broil the tomatoes, turning once, for 5 to 8 minutes or until the skin is charred and the pulp softens. Transfer the tomatoes to a cutting board, remove the skins, and chop the flesh coarsely. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until tender but still firm to the bite. Dip a heatproof measuring cup into the water and remove about 1 cup of the pasta cooking water; set aside. Drain the pasta in a colander, then return the pasta to the cooking pot. 3. Remove the thick stems on the Swiss chard. Chop the leaves into 1-inch-wide ribbons. 4. In a large nonstick skillet, heat the remaining tablespoon of oil over medium-high heat. Add the sausages and cook, breaking them up with the edge of a spoon, for 8 minutes or until browned. Spoon off the excess fat from the pan. 5. Add the wine and tomatoes and cook, stirring often, for 2 minutes. Add the stock and Swiss chard and simmer, stirring to wilt the chard, for 3 to 5 minutes. Stir in the parsley, salt, and pepper. 6. Add the sausage mixture to the pasta and toss over medium heat. If the pasta seems dry, add some of the reserved pasta cooking liquid, a few tablespoons at a time. Divide the pasta among four bowls and sprinkle with cheese.