"Can I have a creative sauce?"
This was my request Sunday around 10am on a drive home from Church from my brother. Sunday mornings are tough for me. I wake up at an earlier hour than most weekenders for Church. We live a half hour away and my stomach essentially rejects food before 10am so I hop in the car without eating. I then sit through an hour service where my stomach grows hungrier and hungrier by the minute. By the time I get home, I'm essentially keeled over in stomach pains. But, my hunger bears no comparison to my brother, who metabolize food at the rate of a gerbil. You know how they say don't go grocery shopping when you are hungry. Well this basically is what happens to me around 11am on a Sunday morning. I ransack my kitchen and usually end up eating kalamata olives one by one to hold me over (don't ask).
I definitely get creative with my lunches on Sunday because Sunday also happens to be my grocery shopping day. I like to think of it as a Chopped challenge. This past Sunday, I had a coveted box of De Cecco gnocchi (gold) and some wilted basil leaves. I always have frozen Perri sausage on hand (also gold), so I put together this meal in quite a speedy fashion, if I do say so myself. This recipe definitely dances around the Puttanesca border, but that's a pretty blurry border if you ask me.
Ingredients:
1/2 cup fresh basil pesto
1 pound fresh gnocchi
1/4 cup diced sun-dried tomatoes
1 pound hot/sweet italian sausage
1/4 cup roasted red peppers
1/2 tablespoon fresh parsley
1/2 cup dry white wine
1/2 cup chicken broth
3 cloves garlic minced
2 tablespoons olive oil
1 shallot minced
mozzarella cheese to top
Cook gnocchi in salted boiling water according to package directions. Brown sausages in olive oil in a large non-stick skillet. Once browned on all sides, remove from plate, and place on a paper towel. Slice the sausages into 1 inch thick pieces. Sautee garlic and shallots in remaining drippings from the pan for 2 -3 minutes. Add in roasted red pepper and sun-dried tomatoes and continue to cook for 2 minutes. Add in white wine and chicken broth. Return the sausages back into the pan. Cook until liquid evaporates, roughly 5 -7 minutes. Combine the gnocchi with the sauce and stir in the prepared pesto. Garnish with fresh parsley and mozzarella.
I definitely get creative with my lunches on Sunday because Sunday also happens to be my grocery shopping day. I like to think of it as a Chopped challenge. This past Sunday, I had a coveted box of De Cecco gnocchi (gold) and some wilted basil leaves. I always have frozen Perri sausage on hand (also gold), so I put together this meal in quite a speedy fashion, if I do say so myself. This recipe definitely dances around the Puttanesca border, but that's a pretty blurry border if you ask me.
Ingredients:
1/2 cup fresh basil pesto
1 pound fresh gnocchi
1/4 cup diced sun-dried tomatoes
1 pound hot/sweet italian sausage
1/4 cup roasted red peppers
1/2 tablespoon fresh parsley
1/2 cup dry white wine
1/2 cup chicken broth
3 cloves garlic minced
2 tablespoons olive oil
1 shallot minced
mozzarella cheese to top
Cook gnocchi in salted boiling water according to package directions. Brown sausages in olive oil in a large non-stick skillet. Once browned on all sides, remove from plate, and place on a paper towel. Slice the sausages into 1 inch thick pieces. Sautee garlic and shallots in remaining drippings from the pan for 2 -3 minutes. Add in roasted red pepper and sun-dried tomatoes and continue to cook for 2 minutes. Add in white wine and chicken broth. Return the sausages back into the pan. Cook until liquid evaporates, roughly 5 -7 minutes. Combine the gnocchi with the sauce and stir in the prepared pesto. Garnish with fresh parsley and mozzarella.
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