Freebird Half Chicken Breast Recipe
roman gnocchi, tuscan kale, chicken fennel sausage, red pepper-vermouth sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Vermouth
Pour in the vermouth and let it simmer for another 5 minutes, allowing the flavors to meld together. Season with salt and black pepper.
- 3
Cook the Sausage
In a separate pan, cook the chicken fennel sausage links until browned and fully cooked, about 8-10 minutes. Slice them into rounds.
- 4
Cook the Gnocchi
In a large pot of salted boiling water, cook the Roman gnocchi according to package instructions until they float. Drain and set aside.
- 5
Sauté the Kale
In the same skillet used for the sauce, add the Tuscan kale and sauté until wilted, about 3-4 minutes.
- 6
Combine Ingredients
Add the cooked gnocchi and sausage rounds to the skillet with the sauce and kale. Toss everything together until well coated.
- 7
Serve
Plate the gnocchi mixture and top with grated Parmesan cheese. Serve warm.
