Chicken Apple Sausage with Gnocchi

 

Did you know that, in addition to being well known for its over 10,000 lakes, Minnesota also has a hidden treasure: the Lady Slipper flower? The showy pink and white lady slippers (Cypripedium acaule), also known as the moccasin flower, were adopted as the state flower in 1902. Since 1925, this rare wildflower has been protected by state law. It is illegal to pick the flowers or uproot them. In Minnesota, they can be found near bogs, swamps, and damp areas. These flowers like acid soil that is found in and near pine woods; They grow slowly and take up to 16 years to produce their first flowers. They generally bloom late May and well into June. Since spring has had a slow start, the ladies have arrived late. In our area, the Yellow Lady Slippers make their appearance first before the pink ladies. 

Rainy, cool evenings are perfect for One-Pot Creamy Gnocchi with Chicken and Apple Sausage.  

Gnocchi is a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, and possibly including flavorings of herbs, vegetables, cocoa, or prunes.

In moderation, chicken apple sausage often presents a healthier alternative to traditional pork sausage due to its lower fat content and the inclusion of fruit. 

Cook's Notes: The recipe is adapted from Taste of Home and makes 2-3 servings. Pair the meal with a light salad and serve warm, crusty bread. Use more chicken broth if the sauce is too thick.

Ingredients:

• 1/2 package (16 oz.) of potato gnocchi (shelf product)

• 1-1/2 tablespoons olive oil
• 1/2 package fully cooked Italian or Apple Chicken Sausage, halved and cut into slices (I used 2 links)
• 3/4 cup diced sweet onions
• 3/4 cup of diced, mini sweet peppers (red and yellow)
• 2 minced garlic cloves
• 3/4 cup white wine
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup apple juice or apple cider
• 1 tablespoon parsley flakes
• 1/2 teaspoon Italian seasoning
• 2 cups fresh baby spinach, torn leaves
• 1/2 cup heavy whipping cream
• 1/2 cup shredded Parmesan cheese

Directions:

• Cook the gnocchi according to the package directions, but leave it a little on the al dente side. Drain and cover the colander.
• In a large skillet over medium heat, stir-fry sausage slices, onions, peppers, and garlic for 5 minutes.
• Stir in the wine, bring to a boil, reduce the heat, and cook until the liquid has reduced by half.
• In a bowl, mix cornstarch and chicken broth. Stir into the sausage mixture with apple juice or cider and spices. Bring to a boil, stirring constantly, reduce heat, and cook until thickened. Stir in cream and spinach. Cook on low until spinach is wilted. Salt and pepper to taste.
• Sprinkle generously with Parmesan cheese.
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