1oz whole cremini mushrooms (baby bella), cut into 1/8 wedges
1oz fennel bulb, sliced
2 tbsp olive oil
1 small garlic clove, sliced
1/8th tsp salt & pepper
1oz Asiago, peeled
Bring water to a boil in a medium sauce pan, over medium high heat.
Add the gnocchi and cook for 1-2 minutes, no longer. *this is important Drain and set aside to cool.
Assuming you’ll make 2 or more of this recipe, carefully drop in 2-3 sausage links. Cook at a boil for 10 minutes. Remove the links, drain and set aside to cool for 10 minutes while you prep the other ingredients.
After prepping the other ingredients, and saving some fennel fronds off to the side and the sausage has had time to cool, slice sausage into 1” slices.
Preheat your Schwank Grill to 1500 degrees with your grill grate in place on the grill shelf on level 1.
In a medium size mixing bowl, add the mushrooms, fennel, garlic. Drizzle with olive oil, season with salt and pepper and toss gently to combine.
In a broil safe pan, add the mixing bowl ingredients and distribute evenly.
Scatter the sausage pieces and nestle into the other ingredients.
Once your grill is preheated, slide out the grill grate and slide on your loaded broil pan.
Cook for a total of 5 minutes on level 1 and halfway through the cook time (2.5 minutes) carefully turn your broil pan around to ensure even cooking.
The ingredients should be golden brown in areas, do not overcook.
Remove the broil pan with an oven mitt or your Schwank Pizza Peel.