So when I came across Faith Durand's recipe for her gnocchi skillet with chicken sausage & tomatoes, I made it immediately (bonus: I already had all the ingredients on hand! Big win for me).

I use mild, but you can use spicy sausage if you prefer. You can substitute chicken if you'd like chicken gnocchi soup. I use ...

Transform a pack of sausages into a hearty gnocchi ... sausage meat. Fry, breaking any large lumps up with your spoon, until the meat is turning golden brown, around 5–7 minutes. Add the chicken ...

Roll each piece of dough into a long sausage and cut into 2cm/¾in pieces. Lightly pinch each gnocchi in the middle ... Pour in the chicken stock and bring to the boil. Reduce the heat until ...

Cover pan with foil and transfer to oven to let chicken cook through and stay warm while you make the bechamel and gnocchi. Make the bechamel: In a small, heavy-bottomed saucepan set over medium ...

In a large stockpot or dutch oven, cook the sausage and ... Stir in chicken broth, bell pepper, kale and pepper flakes and bring to a boil. Carefully drop in gnocchi and cook until they float ...

So, it’s not surprising that I have an outsize love for shelf-stable supermarket gnocchi. Canonically, properly made gnocchi are fluffy and light, holding their shape just long enough to ...

While you’ll find these one-pot meals contain a variety of pastas, two tend to stand out: gnocchi and orzo. Soft and pillowy ...