I took dinner to my neighbor (and she loves homestyle, never met a carb she didn't love). I had a feeling she would like it, and she did! And leftovers would be good for her the next day or so.
I wanted to make something different for her, so I branched out into the world of gnocchi and sausage.
I portioned out a small amount so I could give it a try. I think this is the one of the few times I've ever had sausage. The other times were when I make a "mistake" and grab the wrong slice at pizza at a party. :D
Cheesy Skillet Gnocchi
Yield: Serves 4 (serving size: about 3/4 cup)
2 teaspoons extra-virgin olive oil
1 (16-ounce) package prepared whole-wheat gnocchi
4 ounces mild Italian sausage, casings removed
1 1/2 cups chopped tomato
2 garlic cloves, sliced
1/4 cup unsalted chicken stock (such as Swanson)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
1/4 cup chopped fresh basil
Preparation
1. Preheat broiler to high.
2. Heat a large ovenproof skillet over medium heat. Add oil; swirl. Add gnocchi; cook 7 minutes or until lightly browned, stirring occasionally. Place gnocchi in a large bowl. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Add sausage to gnocchi. Add tomato and garlic to pan; cook 2 minutes, stirring occasionally. Add gnocchi mixture and stock to pan; sprinkle with cheese. Place pan in oven; broil 2 minutes or until cheese is melted and lightly browned. Sprinkle with basil.
Calories 301 Fat 8.6 g Satfat 2.8 g Monofat 3.4 g Polyfat 0.5 g Protein 14 g Carbohydrate 40 g Fiber 8 g Cholesterol 16 mg Iron 4 mg Sodium 691 mg Calcium 128 mg
Carolyn Malcoun, Cooking Light
OCTOBER 2014
I wanted to make something different for her, so I branched out into the world of gnocchi and sausage.
I portioned out a small amount so I could give it a try. I think this is the one of the few times I've ever had sausage. The other times were when I make a "mistake" and grab the wrong slice at pizza at a party. :D
Cheesy Skillet Gnocchi
Yield: Serves 4 (serving size: about 3/4 cup)
2 teaspoons extra-virgin olive oil
1 (16-ounce) package prepared whole-wheat gnocchi
4 ounces mild Italian sausage, casings removed
1 1/2 cups chopped tomato
2 garlic cloves, sliced
1/4 cup unsalted chicken stock (such as Swanson)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
1/4 cup chopped fresh basil
Preparation
1. Preheat broiler to high.
2. Heat a large ovenproof skillet over medium heat. Add oil; swirl. Add gnocchi; cook 7 minutes or until lightly browned, stirring occasionally. Place gnocchi in a large bowl. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Add sausage to gnocchi. Add tomato and garlic to pan; cook 2 minutes, stirring occasionally. Add gnocchi mixture and stock to pan; sprinkle with cheese. Place pan in oven; broil 2 minutes or until cheese is melted and lightly browned. Sprinkle with basil.
Calories 301 Fat 8.6 g Satfat 2.8 g Monofat 3.4 g Polyfat 0.5 g Protein 14 g Carbohydrate 40 g Fiber 8 g Cholesterol 16 mg Iron 4 mg Sodium 691 mg Calcium 128 mg
Carolyn Malcoun, Cooking Light
OCTOBER 2014
Cheesy Skillet Gnocchi
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