Gnocchi Stir Fry
By Matt Hussey
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4–6
- Difficulty
- Medium
Ingredients
- 2 lbs mild Italian sausage
- 16 oz shelf-stable gnocchi (1–2 packages)
- 1 sweet yellow onion, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup white cooking wine
- 1 (15 oz) jar Alfredo sauce
- 1 tbsp Tuscan herb seasoning
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Directions
- Preheat your Blackstone griddle or flat top to medium heat.
- Slice the onion and peppers into thin strips and mince the garlic.
- Place the sausage on the griddle and cook undisturbed for 2–3 minutes to develop a crust.
- Add olive oil to one side of the griddle, then add the garlic, peppers, and onions. Cook until softened and lightly caramelized.
- Flip the sausage and break it into large, bite-sized chunks. Continue cooking until fully browned.
- Reduce the heat slightly and pour in the white wine to deglaze the griddle, scraping up any browned bits.
- Add the gnocchi and toss everything together.
- Pour in the Alfredo sauce and sprinkle in the Tuscan seasoning. Mix until everything is evenly coated and heated through.
- Let the sauce simmer until slightly thickened and creamy.
- Top with Parmesan cheese and fresh parsley, then season with salt and pepper to taste before serving.
