Creamy Skillet Gnocchi with Sausage and Broccoli

Few things are better at the end of the day than tucking into a bowl of creamy pasta- especially when it’s such a cinch to make, like this creamy skillet gnocchi!

This creamy skillet gnocchi is packed with tons of flavor and -my favorite- is super customizable depending on what you’ve got hanging out in your fridge.

I’ve made this one here with sausage and broccoli, but you can add shredded rotisserie chicken, browned turkey, turkey or chicken sausage, or skip the meat altogether and go vegetarian.

Instead of broccoli, throw in some green beans, shaved brussels sprouts, spinach, diced carrots, or mushrooms.

And I finished the dish with shredded parmesan, but you could up the cheese factor by adding mozzarella or something nice and melty-gooey, like fontina or provolone. In fact, I fully approve of you adding more cheese. And I plan on doing the exact same the next time I make this!

This recipe starts out with packaged gnocchi, which I grabbed in my grocer’s freezer section. You can also use chilled (not frozen) gnocchi.

Since the sizes of bags tend to vary depending on the brand, I’m leaving the amount up to you. Just grab a bag that will comfortably feed the number of people you plan on serving, and will spread evenly across the bottom of the saute pan.

Creamy Skillet Gnocchi with Sausage and Broccoli

Ruthy Kirwan

Creamy, cheesy skillet gnocchi cooked with crumbled sausage, and broccoli florets, and topped with a shower of parmesan cheese.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Italian

Servings 2

Equipment

• 1 Large Saute Pan

Ingredients

  

1x2x3x

• 1 pound sweet Italian sausage casing removed, browned
• 2 cups broccoli florets roughly chopped
• 2 tablespoons olive oil
• 1 package frozen gnocchi about 12 ounces
• 14 ounce canned diced tomatoes
• 1 cup chicken broth
• 2 tablespoons dijon mustard
• 1 cup heavy cream
• .5 cup shredded parmesan cheese

Instructions

 

Prep Ahead

• Brown sausage and broccoli florets together and when cool enough to handle, transfer to a resealable container or bag. 
• Stir together the heavy cream, broth, and mustard and until smooth and store in a separate, resealable container or bag.

Prepare From Prepped

• Heat the olive oil over medium heat in a large saute pan until shimmering.
• Add the gnocchi and cook, flipping occasionally with a spatula, until lightly toasted and browned on both sides. 
• Add the sausage and broccoli and stir to combine. 
• Add the diced tomatoes, heavy cream, dijon and broth and stir to combine. 
• Cover and reduce heat to low. Simmer 8-10 minutes, until broccoli is softened all the way through. 
• Add cheese and return the lid. Cook for another 3 minutes until cheese is melted.  

Make From Fresh

• Brown sausage in a large saute pan over medium heat, using a wooden spoon to crumble and break it up as it cooks. 
• Halfway through cooking, add the broccoli florets and cook them until they are just starting to wilt.
• When the sausage is cooked and the broccoli is softened, transfer both to a paper towel lined plate to drain.
• Add the olive oil in a saute pan over medium heat until shimmering. 
• Add the gnocchi and cook, flipping occasionally with a spatula, until lightly toasted and browned on both sides. 
• Add the sausage and broccoli and stir gently to combine. 
• Add the diced tomatoes, heavy cream, dijon and broth and stir to combine. 
• Cover and reduce heat to low. Simmer 8-10 minutes, until broccoli is softened all the way through. 
• Add cheese and return the lid. Cook for another 3 minutes until cheese is melted. 

Video

Notes

This creamy, simple recipe makes a great weeknight meal for two. If you use a big saute pan, at least 14” across with a tight-fitting lid, you can easily double it to serve 4.

Not a fan of broccoli? Lots of vegetables work here, especially baby spinach, diced carrots, green beans- whatever you can get your hands on. You can also skip the sausage to make this a vegetarian dish.

Tried this recipe?Let us know how it was!