Italian Gnocchi Stir Fry With White Wine Sauce
Gnocchi are pan fried until crispy and tossed together with baby broccoli, brussels sprouts, and tomatoes in a white wine butter sauce.
Servings: 4
Calories: 664kcal
Ingredients
- 5 tbsps extra virgin olive oil, divided
- 1 lb gnocchi
- 12 oz chicken sausages, fully cooked and sliced
- 1 lb baby broccoli, chopped
- salt to taste
- 1 shallot, minced
- 1 handful sage, minced (about 8 large leaves)
- 1 pint cherry tomatoes, halved
- 1 clove garlic, minced
- ¼ cup white wine
- 3 tablespoon butter
Instructions
- Bring a large pan to medium heat. Add two tablespoons of olive oil and the gnocchi. Leave undisturbed until the bottom becomes crispy and golden. Then flip and continue to cook until most sides are crispy. This takes about 10-15 minutes. Remove the gnocchi from the pan and set aside.
- Meanwhile in a separate pan add 1 tablespoon olive oil and cook the chicken sausages at medium heat until brown on both sides.
- In the large pan, add another tablespoon olive oil if needed. Add the baby broccoli and sauté for 3-5 minutes until it just starts to soften but is still tender and crisp. Remove the baby broccoli and set aside.
- If needed, add another tablespoon olive oil, the shallots, sage, and the cherry tomatoes cut side down if possible. Allow to sear undisturbed for a few minutes. Then add the garlic and cook for 1 minute.
- Add the white wine and butter. Allow the wine to simmer and stir it into the sauce. Add the butter, let it melt, and stir to incorporate into the sauce.
- Add the chicken sausages, gnocchi, and baby broccoli to the pan. Stir and allow to heat through. Season with salt and pepper and serve.
Notes
- Buying Gnocchi: Store-bought gnocchi are great, but to bring the dish up a notch look for homemade gnocchi at a local Italian market that makes homemade pasta and gnocchi.
- Baby Broccoli Substitutions: The florets soak up the sauce, but feel free to switch in a different green vegetable like zucchini or even brussels sprouts. Baby broccoli can also be a little bit bitter, which pairs perfectly with the sweet cherry tomatoes, and savory butter and white wine sauce.
- Pan-frying Gnocchi: Continue adding extra olive oil to the pan as needed when cooking the gnocchi. The pan should have a light coating of olive oil at all times. This is what helps to create brown and crispy gnocchi.
- Serving: The sooner you can serve the dish, the better, as the longer the gnocchi sit in the sauce the softer and less crispy they will be.
Nutrition
Calories: 664kcal | Carbohydrates: 59g | Protein: 23g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 1371mg | Potassium: 301mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3143IU | Vitamin C: 133mg | Calcium: 140mg | Iron: 7mg
