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 mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Dinner
Cuisine: Italian
Keyword: creamy pasta, gnocchi, one pan dinner, weeknight dinner
Servings: 2
Author: Ruthy Kirwan
- 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
Get Recipe Ingredients
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.
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.