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
Equipment
Ingredients
- 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.
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