Pan Fried Gnocchi with Goat Cheese Sauce

Pan Fried Gnocchi with Goat Cheese Sauce

Ready in 40 minutes

Easy and hearty

"I substituted vegetarian sausage for the chicken sausage and it worked very well. The vegetarian sausage tended to crumble somewhat giving a richer consistency to the sauce."

- Design271

Top-ranked recipe named "Pan Fried Gnocchi with Goat Cheese Sauce"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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10 ounces gnocchi; dried or fresh
2 links chicken sausage; sliced into bite sized pieces
1/2 cup mushrooms.; sliced
Cooking spray
Salt and pepper; to taste
2 tbsp Dry white wine
1 1/2 cups low sodium chicken broth; or stock
4 sprigs fresh thyme leaves
2 ounces soft goat cheese
Fresh thyme leaves; for garnish

Original recipe makes 2

Servings  

Preparation

Heat a large nonstick skillet over medium to medium-high heat. Coat pan very liberally with cooking spray. Add gnocchi and fry, stirring often and adding cooking spray as needed, until golden brown and crispy. During cooking process, lightly season with salt and pepper. To test doneness, take a bite of one. If it tastes floury, keep cooking. Set aside and keep warm.

Coat pan again with cooking spray. Add sausage and cook, stirring often, until browned and cooked through. Set aside. Spray pan again and saute mushrooms to desired doneness. Set aside.

Add wine to pan and scrape up browned bits quickly (wine will reduce rapidly). When reduced by about half, add chicken broth and thyme leaves. Boil gently until reduced to about 1/2 cup, about 5 minutes. Remove from heat, add cheese to pan and whisk until smooth. Add sausage and mushrooms into sauce and toss to coat.

Divide gnocchi between two bowls, top with sausage mixture and sprinkle with fresh thyme leaves.

Credits

Added on Award Medal

Pan Fried Gnocchi w/ Goat Cheese Sauce photo by digigirltx digigirltx

Calories Per Serving: 550 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I substituted vegetarian sausage for the chicken sausage and it worked very well. The vegetarian sausage tended to crumble somewhat giving a richer consistency to the sauce.
Design271 3 years ago
If I were to do it again, I might actually separate the gnocchi from the rest of it and leave it sauceless - it was so good in its crispy state, and the sauce, though minimal, was somewhat distracting. [I posted this recipe.]
digigirltx 5 years ago
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