Dîner complet de gnocchis, facile et parfait en semaine

Ingrédients

• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Préparation

1. 1

   Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add crumbled Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer sausage to a plate with a slotted spoon, leaving rendered fat in the pan.

2. 2

   Add uncooked gnocchi to the hot skillet in a single layer. Cook undisturbed for 2-3 minutes until bottoms are golden and crispy. Toss and cook for another 1-2 minutes to lightly brown other sides.

3. 3

   Push gnocchi to the edges of the pan. Add sliced bell pepper and onion to the center. Sauté for 4-5 minutes, stirring occasionally, until softened and lightly caramelized. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.

4. 4

   Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Let simmer for 1 minute. Reduce heat to medium-low and stir in heavy cream and grated Parmesan cheese. Stir until cheese is melted and sauce is smooth.

5. 5

   Return browned sausage to the skillet. Gently stir everything together to coat. Let simmer for 2-3 minutes until sauce thickens slightly and gnocchi are fully cooked. Season with salt and black pepper to taste.

6. 6

   Remove from heat and stir in fresh parsley. Serve immediately with additional grated Parmesan cheese.