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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

One-Pan Sausage Gnocchi Skillet with Broccoli

Shelf-stable gnocchi simmers right in the skillet with browned chicken sausage, tons of garlic, and broccoli, then the starchy broth melts into a glossy Gruyère sauce. It's a whole dinner in one pan in about the time it takes the kids to wander into the kitchen.

one-pangnocchisausagebroccoliweeknight

Ingredients

  • —olive oil
  • 7 clovesgarlic · chopped; "however much you feel is necessary"
  • —roasted garlic and greens chicken sausage · sliced
  • —broccoli · frozen (microwave first) or fresh
  • —shelf-stable vacuum-sealed gnocchi · no need to boil first
  • —salt
  • —black pepper
  • 2 cupschicken broth · about half a carton
  • —Gruyère cheese · smoked Gruyère used here; Swiss or low-moisture mozzarella work too

Steps

  1. 1

    Heat olive oil in a large skillet over medium heat.

  2. 2

    Add the garlic and sauté until fragrant, moving it around so it doesn't brown too much.

  3. 3

    Add the sliced chicken sausage and cook until browned.

  4. 4

    If using frozen broccoli, microwave it while the sausage cooks; fresh broccoli can go straight into the pan.

  5. 5

    Add the broccoli and the shelf-stable gnocchi to the skillet, then season with salt and pepper.

  6. 6

    Pour in about 2 cups of chicken broth, stir, cover with a lid, and simmer a few minutes until the gnocchi is tender and the liquid is starchy.

  7. 7

    Stir in the Gruyère, stirring continually until it melts into a glossy sauce.

  8. 8

    Simmer uncovered to reduce and thicken the sauce slightly, then serve.

Creator's notes

To make it cheaper, swap the Gruyère for Swiss, low-moisture mozzarella, or whatever cheese is already in the fridge — cheap cheese is fine. Shelf-stable gnocchi doesn't need to be boiled first; it cooks right in the pan.

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