Italian Sausage Gnocchi Skillet
What you need:
- 1 lb. Italian sausage
- 1 red bell pepper, seeded and sliced into strips
- 3 Tbsp. olive oil, divided
- Sea salt
- 16 oz. potato gnocchi
- 1 bay leaf
- 1 1/2 cups chicken broth, divided
- 1 lemon
- Flat leaf parsley, chopped
Directions:
- In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add sausage and crumble as it browns.
- About midway through cooking sausage, add red pepper strips and sprinkle with a little salt.
- Cook until sausage has browned and peppers are soft, then remove from pan and set aside.
- Add 2 Tbsp. olive oil to same skillet and add gnocchi. Toss to coat in oil and fry for a few minutes until browned.
- Add sausage and peppers back into skillet. Then add bay leaf and 1 cup chicken broth. Stir and scrape bottom of the pan to get any of the bits of goodness that have collected there.
- Stir until mixture thickens. If it gets too thick, add reserved 1/2 cup chicken broth.
- Remove from heat and stir in the zest of 1 lemon and a handful of chopped parsley. Serve immediately.
Recipe slightly adapted from Couscous and Consciousness