Recipes

• 1 package (500 g)
  Lilydale^®Hot Italian Turkey Sausages
• 1/2 lb (250 g)
  Brussels sprouts, trimmed and halved
• 1/4 cup (60 mL)
  olive oil, divided
• 1/2 tsp (2 mL)
  each salt and pepper, divided
• 1 lb (500 g)
  prepared gnocchi
• 6
  cloves garlic, thinly sliced
• 1/3 cup (75 mL)
  fresh sage, thinly sliced
• Pinch
  hot pepper flakes
• 1 can (400 mL)
  cannellini beans, rinsed
• 1/3 cup (75 mL)
  dry white wine
• 1 cup (250 mL)
  sodium-reduced chicken broth
• 2 cups (500 mL)
  halved cherry tomatoes
• 1/2 cup (125 mL)
  grated Parmesan cheese
• 2 tbsp (30 mL)
  fresh parsley, finely chopped

1. Preheat oven to 425˚F (220˚C). Cook Lilydale^®Hot Italian Turkey Sausages according to package directions; slice in rounds and set aside.
2. Toss together Brussels sprouts, 4 tsp (20 mL) olive oil, and 1/4 tsp (1 mL) each salt and pepper. Arrange on parchment paper–lined baking sheet; roast for 18 to 20 minutes or until lightly charred and tender.
3. Meanwhile, cook gnocchi according to package directions. Drain and reserve 1/3 cup (75 mL) cooking liquid.
4. Heat remaining oil in large skillet set over medium heat; cook garlic, sage and hot pepper flakes for 1 to 2 minutes or until fragrant. Stir in beans and cooked Lilydale^®Hot Italian Turkey Sausages rounds; cook for 2 to 3 minutes or until well coated. Stir in white wine; cook for 1 minute.
5. Stir in broth; bring to boil. Cook for 3 to 5 minutes or until beans are heated through and liquid is reduced slightly. Add gnocchi, reserved cooking liquid, Brussels sprouts, and cherry tomatoes to skillet; cook for 2 to 3 minutes, stirring, until heated through. Garnish with Parmesan and parsley.

Substitute white Northern beans, Romano or Borlotti beans for cannellini beans if desired.