Post by Loupy on May 14, 2015 11:55:40 GMT -7
Creamy Gnocchi, Sausage and Veggie Skillet Bake
From: Bev @ bevcooks.com/
Serves: four
Ingredients:
* 14 oz andouille sausage, cut into 1/2 inch slices
* 1 medium zucchini, thinly sliced (a mandolin makes this a cinch)
* 1 medium squash, thinly sliced
* 16 oz package of gnocchi (uncooked)
* 2 Tbs. butter
* 2 Tbs. flour
* 2 cups milk
* 1 cup chicken stock
* 8-10 sun-dried tomatoes, blitzed in a food processor for a few seconds
* 1 pinch of salt and pepper
* panko, for garnish
Instructions:
Preheat oven to 375.
Heat a large skillet over medium-high.
Add the sliced sausage and sear on both sides until you get some good sear marks.
Remove half of the sausage from the pan.
To the skillet, sprinkle a few of the gnocchi over the sausage.
Follow with an overlapping layer of zucchini and squash.
Season with a tiny pinch of salt between the layers.
Add a few more sausage pieces, a few more gnocchi, and another layer of veggies.
Continue layering until you have nothing left IN THIS WORLD. Err, nothing left to layer. Sorry.
In the meantime, melt the butter in a small sauce pan.
Once the foaming subsides, add the flour and whisk until light brown.
Add the milk, broth and sundried tomatoes.
Continue to whisk until the sauce becomes thick and creamy.
Season with salt and pepper.
Pour the creamy sauce over the skillet, covering all of the sausage, gnocchi and veggies.
Transfer to the oven and bake for 30-40 minutes, or until the gnocchi is cooked through and the veggies are tender and lightly browned.
Remove from the oven and sprinkle the panko on top.
Slide it under the broiler for MAYBE five minutes.
Keep an eye on it!
Serve with fresh basil leaves!
From: Bev @ bevcooks.com/
Serves: four
Ingredients:
* 14 oz andouille sausage, cut into 1/2 inch slices
* 1 medium zucchini, thinly sliced (a mandolin makes this a cinch)
* 1 medium squash, thinly sliced
* 16 oz package of gnocchi (uncooked)
* 2 Tbs. butter
* 2 Tbs. flour
* 2 cups milk
* 1 cup chicken stock
* 8-10 sun-dried tomatoes, blitzed in a food processor for a few seconds
* 1 pinch of salt and pepper
* panko, for garnish
Instructions:
Preheat oven to 375.
Heat a large skillet over medium-high.
Add the sliced sausage and sear on both sides until you get some good sear marks.
Remove half of the sausage from the pan.
To the skillet, sprinkle a few of the gnocchi over the sausage.
Follow with an overlapping layer of zucchini and squash.
Season with a tiny pinch of salt between the layers.
Add a few more sausage pieces, a few more gnocchi, and another layer of veggies.
Continue layering until you have nothing left IN THIS WORLD. Err, nothing left to layer. Sorry.
In the meantime, melt the butter in a small sauce pan.
Once the foaming subsides, add the flour and whisk until light brown.
Add the milk, broth and sundried tomatoes.
Continue to whisk until the sauce becomes thick and creamy.
Season with salt and pepper.
Pour the creamy sauce over the skillet, covering all of the sausage, gnocchi and veggies.
Transfer to the oven and bake for 30-40 minutes, or until the gnocchi is cooked through and the veggies are tender and lightly browned.
Remove from the oven and sprinkle the panko on top.
Slide it under the broiler for MAYBE five minutes.
Keep an eye on it!
Serve with fresh basil leaves!
