2.2 lb (1 kg) store-bought gnocchi

2 tbsp butter

1 tbsp unbleached all-purpose flour

1 cup (250 ml) chicken broth

2 cups (200 g) grated Canadian cheddar cheese

1/2 cup (35 g) grated Parmigiano-Reggiano cheese

2 Italian sausages, casing removed

1 tbsp (15 ml) olive oil

2 cups (350 g) cherry tomatoes, halved

1 green onion, thinly sliced

1 tbsp chopped flat-leaf parsley

Salt and pepper

In a large pot of salted boiling water, cook the gnocchi for about 2 minutes or until they float to the surface of the water. Drain.

In a skillet over medium-high heat, melt the butter. Add the flour and continue cooking for 1 minute. Add the broth and bring to a boil, whisking constantly. Add the gnocchi and cheddar and stir gently until the cheese has melted completely. Season with salt and pepper. Set aside.

In a non-stick skillet over medium heat, brown the sausage meat in the oil, crumbling it with a wooden spoon. Add the tomatoes and green onion. Cook for 1 minute. Add the parsley. Season with salt and pepper.

Spread the sausage mixture over the gnocchi. Garnish with grated cheddar if desired.

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