Sausage and Fennel Gnocchi
(Cross-posted to fursthatcook)
Recipe time!
I threw this together with things I had lying around, and it turned out so delicious that I want to be able to recreate it (how most of my own personal recipes start, pretty much)... so I'm writing down the recipe while I still have a chance of remembering it.
Sausage and Fennel Gnocchi
6 slabs thick-cut bacon, cut into squares
8 hot Italian sausages (raw)
1 bulb fennel, leaves trimmed, core removed, cut in eighths
1 onion, diced
2 cloves garlic (I used 1 clove and 1 whole spring garlic), chopped finely
1 pint tomato sauce (I used home-canned)
1c green pepper, rough-diced (I used about 1/2 bag frozen, about 1-2 peppers worth)
Dried basil & thyme
Fresh-ground pepper & salt
1-2t brine from Amish-style home-pickled Hinkelhatz hot peppers (or use a splash of hot sauce and some vinegar?)
1lb(?) potato gnocchi (I used the ready-made kind you just boil and drain!)
Fry diced bacon in cast-iron skillet until crisp.
Remove and set aside, reserving fat in pan.
Fry sausages in bacon fat until nearly cooked through.
Remove, cut into bite-size pieces, set aside with bacon.
Fry fennel, onion and garlic in bacon fat until browned.
Add remaining ingredients, as well as bacon and sausage.
Cover and cook together for a few minutes, at least until sausage is fully cooked.
(Remove cover to thicken down if desired.)
Cook gnocchi according to directions & drain.
Serve sauce over gnocchi.
(I garnished with crumbled blue cheese, but it was not needed.)
I would probably put more fennel in next time, I was worried that it'd be over-powering (especially for my bf who doesn't like anise-flavoured things), but it was quite mild.
Now I must re-learn how to make my own gnocchi. This will be a project for when I have my own potatoes to work with. :)
B.
Recipe time!
I threw this together with things I had lying around, and it turned out so delicious that I want to be able to recreate it (how most of my own personal recipes start, pretty much)... so I'm writing down the recipe while I still have a chance of remembering it.
Sausage and Fennel Gnocchi
6 slabs thick-cut bacon, cut into squares
8 hot Italian sausages (raw)
1 bulb fennel, leaves trimmed, core removed, cut in eighths
1 onion, diced
2 cloves garlic (I used 1 clove and 1 whole spring garlic), chopped finely
1 pint tomato sauce (I used home-canned)
1c green pepper, rough-diced (I used about 1/2 bag frozen, about 1-2 peppers worth)
Dried basil & thyme
Fresh-ground pepper & salt
1-2t brine from Amish-style home-pickled Hinkelhatz hot peppers (or use a splash of hot sauce and some vinegar?)
1lb(?) potato gnocchi (I used the ready-made kind you just boil and drain!)
Fry diced bacon in cast-iron skillet until crisp.
Remove and set aside, reserving fat in pan.
Fry sausages in bacon fat until nearly cooked through.
Remove, cut into bite-size pieces, set aside with bacon.
Fry fennel, onion and garlic in bacon fat until browned.
Add remaining ingredients, as well as bacon and sausage.
Cover and cook together for a few minutes, at least until sausage is fully cooked.
(Remove cover to thicken down if desired.)
Cook gnocchi according to directions & drain.
Serve sauce over gnocchi.
(I garnished with crumbled blue cheese, but it was not needed.)
I would probably put more fennel in next time, I was worried that it'd be over-powering (especially for my bf who doesn't like anise-flavoured things), but it was quite mild.
Now I must re-learn how to make my own gnocchi. This will be a project for when I have my own potatoes to work with. :)
B.