Chicken Sausage Gnocchi Skillet
This recipe creates a comforting one-pan meal featuring ricotta cheese gnocchi, savory chicken sausage, and tender broccoli florets, all coated in a rich, buttery sauce. It's a quick and satisfying dish perfect for a weeknight dinner, combining simple ingredients into a flavorful skillet.
Equipment
- 1 Large Skillet preferably cast iron or heavy-bottomed
- 1 Medium Pot for cooking gnocchi
- 1 Whisk for roux and sauce
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 8 ounces ricotta cheese gnocchi
- 2 cups broccoli florets
- 1 teaspoon butter
- 2 tablespoons diced onion divided
- 1 tablespoon minced garlic divided
- 2 chicken sausage links such as Aidells®, sliced
- 0.5 cup butter
- 2 teaspoons all-purpose flour
- salt and ground black pepper to taste
Instructions
- Prepare ingredients: slice chicken sausage, dice onion, and mince garlic.
- Cook gnocchi according to package directions in a medium pot; drain and set aside.
- In a large skillet, melt 1 teaspoon butter over medium-high heat. Add sliced chicken sausage and cook until browned and heated through.
- Remove sausage from skillet and set aside, leaving rendered fat in the pan.
- Add 2 tablespoons diced onion to the skillet and cook until softened, about 3-5 minutes.
- Stir in 1 tablespoon minced garlic and cook for another minute until fragrant.
- Return cooked chicken sausage to the skillet with the onion and garlic.
- Add broccoli florets to the skillet and sauté for 5-7 minutes, until tender-crisp.
- In a separate small saucepan or directly in the skillet (if there's space), melt 0.5 cup butter. Whisk in 2 teaspoons all-purpose flour and cook for 1-2 minutes to create a roux.
- Combine the cooked gnocchi, sausage mixture, and roux in the skillet. Stir gently to coat, season with salt and pepper to taste, and serve warm.
Notes
To elevate this dish, consider browning the chicken sausage thoroughly for maximum flavor and texture before adding other ingredients. For the gnocchi, a quick pan-fry after boiling can add a delightful crispy exterior. When making the roux, ensure it's cooked long enough to eliminate the raw flour taste but not so long that it burns. A splash of dry white wine or chicken broth after sautéing the aromatics can deglaze the pan and build a deeper flavor base for the sauce. Finish with a sprinkle of fresh Parmesan or a touch of chopped fresh parsley for brightness and visual appeal.