Sausage Gnocchi
by aldrichmh
This Italian dish features sweet sausage, fiber-filled Swiss Chard, and delicious gnocchi!
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INGREDIENTS
- 1 lb. potato gnocchi
- 2 tablespoons extra-virgin olive oil
- 1 lb. sweet Italian sausage
- 1 large red onion ; chopped
- 3 garlic cloves ; chopped
- 1 teaspoon crushed red pepper flakes
- 1 bunch Swiss Chard ; chopped
- 1/2 cup white wine
- 2 cups chicken stock
- 3/4 cup grated Parmesan cheese
- salt ; to taste
- black pepper ; to taste
INSTRUCTIONS
Cook gnocchi according to package directions and drain.
Preheat skillet over medium-high heat with olive oil.
Add sausage, breaking it into little pieces, and cook until browned.
Add onions, garlic, red pepper, salt, and pepper, then cook for another 5 minutes.
Add Swiss Chard and toss to wilt.
Add wine, cook for another minute, then add chicken stock and cook for 3 minutes more.
Add cooked and drained gnocchi, toss to coat, and cook for 1 more minute.
Turn heat off, add Parmesan, stir, and serve.
NOTES
aldrichmh
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (589g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 780 | ||
| Calories from Fat: 435 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 48.3g | 64 % | |
| Saturated Fat 16.2g | 81 % | |
| Monounsaturated Fat 21.5g | ||
| Polyunsanturated Fat 7.6g | ||
| Cholesterol 96.8mg | 30 % | |
| Sodium 3884.1mg | 134 % | |
| Potassium 1055.1mg | 28 % | |
| Total Carbohydrate 48g | 14 % | |
| Dietary Fiber 3.5g | 14 % | |
| Sugars, other 44.5g | ||
| Protein 37.1g | 53 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 780
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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