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Arugula, Sausage, Peppers, Onions & Gnocchi


2 Cups of cleaned and torn Alstede Fresh Arugula
5-6 links sweet or hot Italian sausage
Olive oil & Juice of half a lemon
2-3 cloves of garlic, chopped
1 medium onion sliced
1/2 red and 1/2 green pepper
1/2 cups cherry or grape tomatoes cut in half
1 frozen package Griggstown Gnocchi (sold in our store)
1/4 to 1/3 cup white wine
1/2 C chicken or vegetable broth
1 T capers (optional)
Parmesan cheese & Hot pepper flakes


Brown 6 links of Sausage and remove from skillet. Sausage should be almost cooked through but not completely. About 20-25 minutes. Cut the links in thirds or slice.
Add a little olive oil to the skillet and sauté garlic and onion until softened but not brown. Remove the garlic and onion to the same plate as the sausage. Sauté, the peppers in the same pan do not cook completely and remove.
Meanwhile, bring a Dutch oven ¾ full of water to a boil. Add salt and follow package directions. Drain saving 1 c of the gnocchi cooking water.

Add the sausage back into the skillet, top with the peppers and onions and garlic. Add cherry or grape tomatoes and top with the lemon juice, white wine, and broth. Cover the pan, place on low heat and simmer for 8-10 minutes over medium heat checking to be sure sausage or vegetables are not sticking or over cooking. Continue to cook until the sausage is cooked through and the juices thicken. Add the gnocchi to the pan along with 2 cups of torn arugula and some of the “gnocchi wa-ter or broth” as needed.

Cover and simmer until Arugula is wilted and sauce is thickened checking to be sure that there is enough liquid in the pan, about 5 minutes. Serve with parmesan cheese and a sprinkle of hot pep-per flakes along with crusty Italian Bread. Makes approx. 2-3 servings, dependent on portion size.

**Vegetarian sausage and vegan cheese can be substituted in this recipe, if desired.

Recipe and photo by Jenn Borrealo, Alstede Farms Culinary & Educational Specialist

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