Chicken Sausage & Bell Pepper Gnocchi

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  ¼ tsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream cheese
  4 oz
• cream sauce base
  ½ cup
• diced tomatoes
  ¼ cup
• garlic powder
  ¼ tsp
• gnocchi
  1 lb
• italian chicken sausage mix
  1 unit
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• onion
  1 unit
• panko breadcrumbs
  ½ cup
• parsley
  ¼ cup
• salt
  ¼ tsp
• sugar
  1 tsp
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan
• small bowl
• strainer

1. 

   1

   Adjust rack to middle position; preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, core, and dice bell pepper into ¼-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Halve, peel, and finely dice half the onion . Pick parsley leaves from stems; roughly chop leaves.

   bell pepper: 1 unit, zucchini: 1 unit, onion: 1 unit, parsley: ¼ cup
2. 

   2

   Toss bell pepper and zucchini on a baking sheet with a drizzle of olive oil , italian chicken sausage mix , half the italian seasoning , salt , and black pepper . Roast on middle rack until browned and tender, ⏱️ 15 minutes .

   olive oil: 1 tbsp, italian chicken sausage mix: 1 unit, italian seasoning: 1 tsp, salt: ¼ tsp, black pepper: ¼ tsp
3. 

   3

   While veggies roast, melt butter in a large pan over medium heat. Stir in panko breadcrumbs , half the garlic powder , a pinch of salt, and pepper. Cook, stirring constantly, until golden brown, ⏱️ 3 minutes . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 1 tbsp, panko breadcrumbs: ½ cup, garlic powder: ¼ tsp
4. 

   4

   Once water is boiling, add gnocchi to pot. Cook until tender, ⏱️ 3 minutes . Reserve 1⁄3 cup gnocchi cooking water, then drain using a strainer . Meanwhile, heat a drizzle of cooking oil in pan used for panko over medium-high heat. Add onion; cook, stirring occasionally, until softened, ⏱️ 6 minutes . Add tomato paste and sugar ; cook, stirring, until onion is evenly coated, ⏱️ 2 minutes more. Turn off heat for ⏱️ 1 minute to let cool slightly.

   gnocchi: 1 lb, cooking oil: 1 tbsp, tomato paste: 2 tbsp, sugar: 1 tsp
5. 

   5

   Heat pan with onion mixture over medium heat; add cream sauce base , veggie stock concentrate , cream cheese , reserved gnocchi cooking water, and diced tomatoes . Cook, stirring occasionally, until thickened and well combined, ⏱️ 3 minutes . Turn off heat. Stir in gnocchi and roasted veggies. Taste and season with salt and pepper. If needed, add a splash or two of water until gnocchi is coated in a creamy sauce.

   cream sauce base: ½ cup, veggie stock concentrate: 1 unit, cream cheese: 4 oz, diced tomatoes: ¼ cup
6. 

   6

   Divide gnocchi between bowls. Top with toasted garlic panko and garnish with parsley. Serve.