Escape to the Southeast Tour Guide
 
YouTube
 
An STS Product

Trending


Articles:

›  7 Reasons You'll Have the Best Summer Ever in Martin County, Florida

›  Georgia: The Spot for Southern EVOO

›  Sipping Pecans

Destinations:

›  National Parks in the American Southeast

›  Georgia

›  Martin County

Travel Videos

Abingdon, Virginia
Southeast Travel Video
View All Travel Videos »



Travel Map


Use the map below to search for travel in the Southeast.
Southeast Map Louisiana Arkansas Mississippi Alabama Georgia Florida South Carolina North Carolina Virginia West Virginia Tennessee Kentucky
› Alabama
› Arkansas
› Florida
› Georgia
› Kentucky
› Louisiana
› Mississippi
› National Parks
› North Carolina
› South Carolina
› Tennessee
› Virginia
› West Virginia

Travel Poll

When you plan a trip, how far in advance do you book your hotel/lodging?
I book way in advance, close to a year
Several months before
Weeks before the trip
I'm a last-minute planner
› View Results




 

Recipes


Printer-Friendly Page View page as a PDF Add to Favorites Send this page to a friend


Ricotta Gnocchi with Fennel Sausage and Roasted Red Pepper Bolognese
Category: Sides

Servings: 8 to 10

Ingredients:

  • 1 recipe Ricotta Gnocchi (click for recipe)
  • 2 pounds Italian sausage
  • 1 tablespoon garlic, chopped
  • 4 whole roasted red peppers, chopped
  • 1 cup crushed tomato and juice
  • 1 ½ cups chicken stock
  • ½ cup heavy whipping cream
  • 1 cup Parmigiano Reggiano, grated
  • ½ cup fresh basil and oregano, chopped
  • Kosher salt and pepper, to taste

Instructions:

Brown the sausage in a stainless or enamel 6-quart pot on high heat. Break apart the sausage with a wooden spoon as it cooks. When the sausage is brown, add the garlic. When the garlic just starts to toast add chopped red peppers, tomatoes and their juice. Add the chicken stock and bring up to a boil then hold at a simmer. When the sauce has reduced by a quarter, add the cream and return to a simmer until sauce coats the back of a wooden spoon. When the gnocchi comes out of the water, add them to the pot and gently coat with the sauce. Slowly pour out into large serving bowl and garnish with grated Reggiano and fresh herbs. Serve immediately with a large spoon.

 


 


Return to Recipe List »