Chicken Sausage & Bell Pepper Gnocchi

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• Italian seasoning
  1 tbsp
• bell pepper
  2 unit
• black pepper
  1/teaspoon
• butter
  2 tbsp
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• diced tomatoes
  14 oz
• garlic powder
  1 tsp
• gnocchi
  2 unit
• olive oil
  1 tbsp
• onion
  1 unit
• panko breadcrumbs
  1/2 c
• parsley
  1/4 oz
• salt
  1 tsp
• stock concentrate
  2 unit
• sugar
  1 tsp
• tomato paste
  2 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan
• small bowl
• strainer

1. 

   1

   Adjust rack to middle position; preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve, core, and dice bell pepper into 1/4-inch pieces. Trim and halve zucchini length of; cut crosswise into 1/4-inch-thick half-moons. Halve, peel, and finely dice half onion . Pick parsley leaves from stems; roughly chop leaves.

   bell pepper: 2 unit, zucchini: 2 unit, onion: 1 unit, parsley: 1/4 oz
2. 

   2

   Toss bell pepper and zucchini on a baking sheet with a drizzle of olive oil , half Italian seasoning , salt , and black pepper . Roast on middle rack until browned and tender, ⏱️ 15 minutes to ⏱️ 18 minutes .

   olive oil: 1 tbsp, Italian seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1/teaspoon
3. 

   3

   While vegetables roasts, melt 1 TBSp of butter in a large pan over medium heat. Stir in panko breadcrumbs and garlic powder ; season with salt and pepper. Cook, stirring constantly, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl and wipe out pan.

   butter: 2 tbsp, panko breadcrumbs: 1/2 c, garlic powder: 1 tsp
4. 

   4

   Once water is boiling, add gnocchi to pot. Cook until tender, ⏱️ 3 minutes to ⏱️ 4 minutes . Reserve 1/3 cup gnocchi cooking water, then drain through a strainer .

   gnocchi: 2 unit
5. 

   5

   Meanwhile, heat a drizzle of cooking oil in the pan used for panko over medium-high heat. Add remaining half shallot? Wait source says half onion, etc. Actually add the diced onion; cook, stirring occasionally, until softened, ⏱️ 6 minutes to ⏱️ 8 minutes . If the onion begins to burn, reduce heat and add a splash of water. Add tomato paste and 1 tsp sugar (2 tsp for 4 servings); cook, stirring, until onion is evenly coated, ⏱️ 1 minutes to ⏱️ 3 minutes . Turn off heat and let cool slightly.

   cooking oil: 1 tsp, tomato paste: 2 unit, sugar: 1 tsp
6. 

   6

   Continue from Step 4: Add another drizzle of oil to the pan; add Italian chicken sausage mix and season with salt and pepper. Press into an even layer; cook undisturbed until browned, ⏱️ 3 minutes to ⏱️ 4 minutes . Break up into pieces and continue cooking until browned and cooked through, ⏱️ 3 minutes to ⏱️ 4 minutes more. **This text is preserved from step 4 source.**

   Italian chicken sausage mix: 18 oz
7. 7

   Heat the pan with onion mixture over medium heat; add cream sauce base , stock concentrate , cream cheese , reserved gnocchi cooking water, and 1/4 cup diced tomatoes (be sure to measure; extra sent). Cook, stirring, until thickened, ⏱️ 2 minutes to ⏱️ 4 minutes . Turn off heat; sit in the cooked gnocchi and roasted vegetables. Taste and with salt and pepper. Splash water if the sauce too thick.

   cream sauce base: 8 oz, stock concentrate: 2 unit, cream cheese: 4 tbsp, diced tomatoes: 14 oz
8. 8

   Divide the gnocchi between bowls. Top with toasted garlice panko and sprinkle with parsley. Serve. Chicken sausage is fully cooked when internal temperature reaches 165 degrees.