Gnocchi with Sausage, White Beans and Roasted Brussels Sprouts

With Tuscan flavours, this yummy pasta dish makes a lovely dinner main dish or starter for entertaining.

  • 1 package (500 g)
  • 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.

Recipe Overview


PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

Products in this Recipe