Turkey Sausage-Veggie-Cauliflower Gnocchi Skillet

A deliciously flavorful one-skillet recipe full of veggies and protein.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings: 6 servings

Course: Main Course

Cuisine: American

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

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.

Let us know how it was!