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

Creamy, cheesy skillet gnocchi cooked with crumbled sausage, and broccoli florets, and topped with a shower of parmesan cheese.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Italian
Keyword: creamy pasta, gnocchi, one pan dinner, weeknight dinner
Servings: 2
Author: Ruthy Kirwan

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. 

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.