Last week I tried a recipe for Toasted Gnocchi with Brussels Sprouts from the New York Times, and it was mind blowing! Crispy gnocchi just might be my new favorite ingredient. No need to boil it, but just crisp it up in your pan, and it makes the most delicious accompaniment to anything you can think of. The options are unlimited! So for my recipe, I wanted to try crispy gnocchi with Italian Sausage, Fennel, Kale, and fresh Sage. It made for the most delicious quick dinner, and no sauce was necessary.
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