Turkey Sausage-Veggie-Cauliflower Gnocchi Skillet
A deliciously flavorful one-skillet recipe full of veggies and protein.
Equipment
- 12-inch skillet
- Good chopping knife
- Cutting board
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.
Notes
Adapted from Iowa Girl Eats
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