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Chicken Sausage and Gnocchi on a plate
Andre Lewis

Chicken Sausage and Gnocchi Skillet

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 package 16 oz shelf-stable potato gnocchi
  • 2 tbsp olive oil divided
  • 12 oz fully cooked chicken sausage cut into 1/4-inch coins
  • 1 medium fennel bulb fronds and tough core removed, bulb thinly sliced
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 garlic cloves minced
  • 1/3 cup low-sodium chicken broth
  • 1 cup frozen peas
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest

Method
 

  1. Heat 1 tablespoon oil in 12-inch nonstick or well-seasoned skillet over medium. Cook gnocchi straight from package 8 to 10 minutes, turning occasionally, until golden on several faces. Transfer to bowl.
  2. Add remaining oil and sausage; brown 3 to 4 minutes. Add fennel, salt, and pepper; cook 6 minutes, stirring occasionally.
  3. Stir in garlic 30 seconds; add broth. Cover; simmer 3 to 4 minutes until fennel tender.
  4. Uncover; add peas and gnocchi. Cook 2 to 3 minutes until peas hot, gnocchi tender throughout, and most liquid evaporated.
  5. Remove from heat; fold in butter, lemon juice, and zest. Divide among 4 plates while gnocchi edges remain browned.