This might qualify as the longest recipe name ever on my blog, but Turkey Sausage-Veggie-Cauliflower Gnocchi is worth sharing for a few reasons.
It’s turkey sausage – and we should all be eating more turkey.
It’s bursting with veggies, which feel good right about now — and you can mix and match the veggies here that make you happy.
It’s the first time I have tried cauliflower gnocchi and I was actually surprised that the texture was more potato gnocchi than cauliflower.
Initially I was looking to create a one-skillet, weeknight meal that would qualify as low carb-ish. This Turkey Sausage-Veggie-Cauliflower Gnocchi definitely fit that bill. Plus bonus – it was flavorful and delicious!
Quite frankly, it’s rare to see the words “low carb” in any of my recipe posts here. I am a comfort food cook who loves her pasta and bread (any baked goods, really). However, right now I’m following the Faster Way to Fat Loss program which combines intermittent fasting, targeted workouts (done in 30 minutes or less), and good nutrition with carb cycling.
Wow, that sounds complicated.
Only it’s not as bad as it sounds. It’s really about eating low carb two days a week and enjoying all the healthy carbs the rest of the week. It’s a program that really helps me stay on track and keep fit without making me feel I’m depriving myself. (Because if you know anything about me, I refuse to give up entire food groups or feel guilty if I want to bake a coffee cake or enjoy a glass of wine. Life is too short for that.)
Anyway, back to Turkey Sausage-Veggie-Cauliflower Gnocchi. I’ve seen a lot of Instagram love for cauliflower gnocchi so I thought I’d give it a try. This dish was just the ticket … tons of nutrients, pretty colors, delicious turkey sausage with some basil and a slight kick of red pepper flakes to boot. I’m not sure my teenager loved it – but I will say he didn’t hate it either. (Although I am pretty sure his body probably wanted to rebel from all the vegetables he was eating.) I’d definitely make this again.
Can I substitute ingredients?
Sure! Instead of turkey sausage, try chicken apple sausage or good old-fashioned pork kielbasa. You can also switch out the veggies to your liking. Try summer squash and corn instead of zucchini and peppers. There are no wrong ingredients here.
What kind of cauliflower gnocchi did you use?
I bought Green Giant cauliflower gnocchi in the freezer section of my local supermarket. I have also heard rave reviews about the cauliflower gnocchi from Trader Joe’s.
What if I don’t like cauliflower or don’t care about low carb?
Then by all means, use regular potato gnocchi from the freezer section – this would be equally delicious and the instructions would be the same.
Is this spicy?
Not really. It has a pinch of red pepper flakes, which give it a very slight kick but if you don’t like any heat at all, just omit that.
Like this recipe and want to save it? Pin it to Pinterest!
Doesn’t all that color just make you happy? Who knew low carb could taste so good?! 🙂
Enjoy and until next time –
Lara
Turkey Sausage-Veggie-Cauliflower Gnocchi Skillet
Equipment
- 12-inch skillet
- Good chopping knife
Ingredients
- 10 oz. Bag of frozen cauliflower gnocchi
- 2 Tbsp. extra virgin olive oil
- 12 oz. package, turkey and cheddar smoked sausages, sliced (I used Hillshire Brand; or you can use any sausage of your choice)
- 1/2 yellow onion, chopped
- 1 small zucchini, chopped
- 1 yellow bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- To taste salt
- Pinch red pepper flakes (omit if you don't want the heat)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup basil, loosely packed and chopped
- 1/4 cup chicken broth
Instructions
- Bring a large pot of salted water to a boil then turn heat down and keep at a simmer with a lid on top.
- Heat 1 Tablespoon extra virgin olive oil in a very large (12"+) skillet over medium-high heat. Add turkey sausage and onions. Saute until sausages begin to brown, 2-3 minutes.
- Add remaining Tablespoon extra virgin olive oil to the skillet then add zucchini and peppers. Season with salt and pepper. Saute until zucchini and peppers are just barely crisp tender, 3-4 minutes (don't overcook).
- Meanwhile, turn heat under pot of water up to high. Once boiling, add gnocchi and cook according to package directions.
- Add garlic and red chili pepper flakes to skillet with vegetables and saute until garlic is fragrant, 30 seconds. Add cherry tomatoes and basil then toss to combine.
- Scoop cooked gnocchi into skillet then toss to combine. Add chicken broth and simmer for 1 minute or until broth is reduced and a thin sauce has formed.
- Season, as needed, with more salt and pepper and serve in bowls.
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