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Preparation time
20 minutes
Total time:
40 minutes
Serves
4
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Ingredients
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2.2 lb (1 kg) store-bought gnocchi
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30 mL (2 tbsp.) butter
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15 mL (1 tbsp.) unbleached all purpose flour
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250 mL (1 cup) chicken broth
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1 ½ cups (150 g) grated Canadian cheddar cheese
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½ cup (35 g) grated Parmigiano-Reggiano cheese
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2 Italian sausages, casing removed
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15 mL (1 tbsp.) olive oil
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2 cups (350 g) cherry tomatoes, halved
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1 green onion, thinly sliced
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1 tbsp. chopped flat-leaf parsley
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Salt
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and pepper
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Directions
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In a large pot of salted boiling water, cook the gnocchi for about 2 minutes or until they float to the surface of the water. Drain.
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In a skillet over medium-high heat, melt the butter. Add the flour and continue cooking for 1 minute. Add the broth and bring to a boil, whisking constantly. Add the gnocchi, cheddar and Parmesan and stir gently until the cheeses have melted completely. Season with salt and pepper. Set aside.
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In a non-stick skillet over medium heat, brown the sausage meat in the oil, crumbling it with a wooden spoon. Add the tomatoes and green onion. Cook for 1 minute. Add the parsley. Season with salt and pepper.
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Spread the sausage mixture over the gnocchi. Garnish with Parmesan if desired.
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