Creamy Gnocchi with Chicken Sausage
This easy one-skillet dinner is loaded with chicken sausage, tender gnocchi, spinach and sun-dried tomatoes in a creamy Parmesan sauce. Best of all, there's hardly any chopping and dinner is ready in about 30 minutes.
Servings 6 servings
Calories 491kcal
Equipment
- 1 Large skillet
Ingredients
- 1 tablespoon olive oil
- 12 ounces kielbasa sliced
- 1½ cups frozen peppers and onions
- pinch red pepper flakes
- 3 cloves garlic minced
- 16 ounces shelf-stable potato gnocchi
- 14.5 ounce can of chicken broth
- ½ cup heavy cream
- ⅓ cup chopped sun-dried tomatoes
- 3 cups baby spinach
- ½ cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 3-4 minutes, until lightly browned.
- Add the frozen peppers and onions and a pinch of crushed red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until tender and most of the liquid released by the vegetables has evaporated.
- Add the garlic, cook for about 30 seconds, just until fragrant.
- Add the gnocchi and cook for 1-2 minutes, stirring to coat it in all those good flavors.
- Pour in the entire can of chicken broth. Bring to a simmer, cover, and cook for 5-6 minutes, stirring once or twice, until the gnocchi is tender. Making sure the gnocchi stays submerged in the liquid.
- Stir in the heavy cream, sun-dried tomatoes, and spinach. Cook for 2-3 minutes, until the spinach is wilted and the sauce is hot.
- Remove the skillet from the heat and stir in the Parmesan cheese until melted and creamy.
- Let the gnocchi rest for 2-3 minutes before serving. The sauce will thicken as it sits.
Nutrition
Calories: 491kcal | Carbohydrates: 40g | Protein: 17g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 71mg | Sodium: 1215mg | Potassium: 492mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4854IU | Vitamin C: 18mg | Calcium: 147mg | Iron: 5mg
