Creamy Cajun Sausage Gnocchi

Creamy Cajun Sausage Gnocchi

Prep Time: 20 Min
Cook Time: 20 Min

Yields: 4 Servings

WHAT YOU NEED

• 500g Shelf Stable Gnocchi
• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1/2 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 1 Red Bell pepper, finely diced
• 1 Bunch Green Onions, reserve some of the darker parts for garnish
• 4 x Beyond Meat Hot Italian Sausages
• 1 C Grape Tomatoes, halved
• 1 Heaping Tbsp. All Purpose Flour
• 1/2 C White Wine (I Used Pinot)
• 1 C Whipping Cream, room temperature
• 1/2 C Pres Choice Plant-Based Chik'n Broth
• 1 1/2 Tbsp. Clubhouse Cajun Seasoning
• 1/3 C Grana Padano, finely shredded
• 3 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Fresh Parsley, Grana Padano, Reserved Green Onions

DIRECTIONS

• Fill a large pot with cold, heavily salted water and bring to a boil. Leave covered.
• In the meantime, begin heating the butter, EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, stir and let cook up to one minute without browning. Next, add the onion, green onion, bell pepper, and half the Cajun seasoning. Season liberally with salt & cracked pep, stir, and cook 4 - 5 minutes stirring as needed.
• Push the veg to the outside of the skillet and crumble in the sausages. Let them brown up in the center of the skillet, breaking them in to smaller crumbles as they brown. After a couple of minutes, stir everything together and continue to cook another 2 - 3 minutes.​

• Add the grape tomatoes and another good pinch of both salt and pepper. Stir and continue to cook for another couple of minutes. Stir in the flour until absorbed and continue to cook another minute or so. Pour in the wine and let it simmer until almost entirely reduced.
• Pour in the cream & broth and bring the skillet to a bubble. Reduce to a simmer, add the remaining Cajun seasoning and another good hit of both salt and pepper. Let that simmer a couple of minutes before adding your gnocchi to the boiling water. Cook the gnocchi according to package directions, straining it a minute early to finish in the sauce.​

• Strain the gnocchi directly in to the skillet with the sauce, bringing along a little pasta water with you to help everything coat nicely. Let the gnocchi simmer in the sauce another minute or two until plump and perfectly cooked. Turn off the heat and fold in the grana padano & parsley. Taste and adjust salt / pepper as needed.
• Serve each portion garnished with additional grana padano and fresh parsley. ENJOY!

HAPPY VEG