Gnocchi With Sausage, Fennel And Mushrooms

• 2 tbsp olive oil
• 1/2 lb hot italian sausage, casings removed
• 1/2 fennel bulb, thinly sliced
• 1/2 lb mushrooms thinly sliced
• 3 garlic cloves, minced
• salt and pepper
• 1/2 lb spinach
• 3/4 cup chicken broth
• sauce
• 1/2 cup milk
• 1/2 cup 35% whipping cream
• 1 tbsp butter
• 1 tbsp flour
• 1 cup gruyere cheese grated
• 2 egg yolks
• salt and pepper to taste (cayenne pepper)
• 1/2 lb gnocchi cooked and drained
• parmesan cheese

1. Heat oil and saute sausage breaking it as it cooks. Add mushrooms, fennel and garlic and saute for 10 minutes
2. Add spinach and saute until spinach is cooked.
3. In a separate pan, melt butter and add flour and stir. Slowly add milk mixture and continue to stir with a wire disk until thickened. Remove from heat and add cheese, egg yolks and cayenne pepper. Stir until smooth.
4. Mix cheese sauce with sausage mixture and pour over gnocchi in casserole dish. Cover with parmesan cheese and bake at 350 for 25 minutes.

olive oil, hot italian sausage, fennel bulb, mushrooms, garlic, salt, spinach, chicken broth, sauce, milk, whipping cream, butter, flour, gruyere cheese, egg yolks, salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/gnocchi-with-sausage-fennel-and-mushrooms-51812601 (may not work)