Original video by @applesauceandadhd — all credit to the creator.
Sun-Dried Tomato Sausage Gnocchi
A one-pan skillet dinner where browned red pepper asiago sausage meets julienned sun-dried tomatoes, artichoke hearts, and pillowy gnocchi simmered in chicken broth. Grated smoked Gouda melts in at the end for a rich, smoky finish.
Ingredients
- —avocado oil · for the skillet
- —red pepper asiago sausage · a large amount, sliced
- —garlic · minced; a generous amount
- 3 ozjulienned sun-dried tomatoes in oil · about half a jar
- 1 canchopped artichoke hearts · drained
- 2 packagesgnocchi
- 1/2 boxchicken broth
- —freshly cracked black pepper
- —salt · go light — several ingredients are already salty
- 1/2 blockGouda cheese · grated
Steps
- 1
Heat avocado oil in a very large skillet over medium-high heat.
- 2
Add the sausage and cook until browned.
- 3
Add the garlic to the sausage and cook until fragrant.
- 4
Stir in the julienned sun-dried tomatoes, then the drained artichoke hearts.
- 5
Add the gnocchi, breaking up any clumps, then pour in the chicken broth.
- 6
Season with fresh cracked black pepper and a little salt — don't overdo it, since the sausage, sun-dried tomatoes, and cheese are already salty.
- 7
Cover with a lid and cook about 10 minutes, until the gnocchi is tender and the liquid has been absorbed.
- 8
Turn off the heat and grate in the Gouda, stirring until melted. Serve hot.
Creator's notes
Jessica priced this out at about $25 for 8 servings — just over $3 a serving, cheaper than a drive-thru. She made it up with what she had on hand, and notes her kids will eat it. She's allergic to raw red peppers but fine with them cooked, and the sausage cooks long enough in this dish for that not to be an issue.
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