Ingredients
- 1 sausage link, mild or hot Italian
- 6-7oz of gnocchi, shelf stable (premade)
- 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
Instructions
- 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.
- Garnish with fennel fronds and Asiago and enjoy!