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Cheese and Mild Italian Sausage Gnocchi

  • Baking — 20

  • Preparation — 20

  • Servings — 6


  • 1

    package of Dalisa mild Italian sausages (375 g)

  • 1 kg (2,2 lb)

    store-bought gnocchi

  • 2 tbsp (30 mL)


  • 1 tbsp (15 mL)

    unbleached all-purpose flour

  • 1 ½ cups (250 mL)

    chicken broth

  • 1 ½ cups (150 g)

    cheddar cheese, grated

  • ½ cup (35 g)

    Parmigiano Reggiano cheese, grated

  • 15 mL (1 tbsp)

    olive oil

  • 2 cups (350 g)

    cherry tomatoes, halved

  • 1

    green onion, chopped

  • 1 tbsp (15 mL)

    flat-leaf parsley, chopped

  • Salt and pepper


  1. In a large pot of boiling salted water, cook gnocchi for about 2 minutes or until they rise to the surface. Drain.
  2. Mince the green onion and parsley.
  3. Remove the sausages from the casings.
  4. Melt the butter in a skillet over medium-high heat. Add flour and continue cooking for 1 minute. Pour in the broth and bring to a boil, whisking continuously. Add the gnocchi, cheddar and Parmesan cheese. Gently stir until the cheeses are completely melted. Season with salt and pepper. Set aside.
  5. In a non-stick pan over medium heat, brown the sausage meat in the oil, breaking it up with a wooden spoon. Add the tomatoes and green onion. Cook for 1 minute. Add the parsley. Season with salt and pepper.
  6. Spread the sausage mixture over the gnocchi. Garnish with Parmesan cheese as desired.
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