Italian Sausage & Potato Gnocchi

Italian Sausage & Potato Gnocchi

Gabrieau's Bistro, Antigonish, NS

This recipe for Italian Sausage & Potato Gnocchi featuring roasted red pepper, grilled fennel, sun-dried tomatoes, roasted garlic, wine, herbs, and goat cheese from Chef Mark of  Gabrieau’s Bistro in the quaint town of Antigonish is a fabulous pairing for Jost 4 Skins. The fruitiness and hint of residual sugar in 4 Skins balances the spice of the sausage and can also hold up to the sweet nature of the fennel and red pepper used in the dish.


  • 1 tbsp oil
  • 1 tbsp onion, diced
  • 1 tsp roasted garlic
  • pinch chili flakes
  • 2 oz roasted red peppers,diced
  • 2 oz sun-dried tomatoes, julienned
  • 1/2 tsp oregano
  • 1/2 cup blanched fennel, julienned
  • 1 cup Italian sausage, cooked & sliced
  • salt & pepper
  • 1 oz white wine
  • 3 oz tomato sauce
  • 2 cups potato gnocchi blanched (hot)
  • 2 tbsp goat cheese crumble
  • parmesan cheese
  • chopped parsley


Heat oil in a sauté pan on medium heat.

Add onions, garlic, chili flakes, red peppers, sun-dried tomatoes, oregano, fennel, and Italian sausage.

Season with salt & pepper and sauté slowly for 3-4 minutes.

Add white wine and reduce by half

Add tomato sauce and gnocchi.

Simmer for 2 minutes until the sauce coats the gnocchi.

Transfer to plate or bowl and top with goat cheese, grated parmesan cheese, and chopped parsley.

Category: Appetizer