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one ordinary plate of small golden-brown potato gnocchi, browned chicken-sausage coins, soft pale fennel slices and green peas lightly coated in lemon butter, with no cream sauce, spinach, tomato pieces, cheese, bread or garnish
Andre Lewis

Chicken Sausage and Gnocchi Skillet

Pan-fry the gnocchi straight from the package so their surfaces turn golden before they meet any broth. Thinly sliced fennel softens beside the chicken sausage, and peas add a small sweet bite without turning the skillet into a heavy cream dish. Return the gnocchi near the end and toss them through lemon butter just long enough to warm, keeping their browned faces distinct from the tender vegetables.
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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 a 12-inch nonstick or well-seasoned skillet over medium heat. Add gnocchi directly from the package and cook for 8 to 10 minutes, turning occasionally, until golden on several faces; transfer to a bowl.
  2. Add remaining oil and chicken sausage and cook for 3 to 4 minutes until browned. Add fennel, salt and pepper and cook for 6 minutes, stirring occasionally.
  3. Stir in garlic for 30 seconds, then add broth. Cover and simmer for 3 to 4 minutes until fennel is tender.
  4. Uncover and add peas and browned gnocchi. Cook for 2 to 3 minutes until peas are hot, gnocchi are tender throughout and most liquid has evaporated.
  5. Remove from the heat and fold in butter, lemon juice and zest. Divide among 4 plates while the gnocchi retain their browned edges.