Gnocchi Campagnola Recipe
Rock shrimp and sweet Italian sausage, sauteed with artichoke hearts, roasted yellow peppers and baby kale. Tossed in a light brie cream sauce.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, usually about 2-3 minutes. Drain and set aside.
- 2
Prepare the Sauce
In a saucepan over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add heavy cream and bring to a gentle simmer.
- 3
Add Brie to Sauce
Cut the brie cheese into small pieces and add to the saucepan. Stir continuously until melted and the sauce is smooth. Season with salt and black pepper to taste.
Cooking
- 4
Sauté the Shrimp and Sausage
In a large skillet over medium-high heat, add the sweet Italian sausage. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage, slice it into bite-sized pieces, and set aside.
- 5
Add Rock Shrimp
In the same skillet, add the rock shrimp and cook for 3-4 minutes until they turn pink and are cooked through.
- 6
Combine Ingredients
To the skillet, add the artichoke hearts, roasted yellow peppers, and baby kale. Stir well and cook for another 2-3 minutes until the kale is just wilted.
- 7
Toss with Gnocchi
Add the cooked gnocchi to the skillet and pour the brie cream sauce over everything. Toss gently to combine and heat through for 2 minutes.
Serving
- 8
Plate and Serve
Serve the Gnocchi Campagnola immediately, garnished with additional black pepper if desired.
