Skillet Gnocchi with Sausage and Greens
These no-boil, one-skillet gnocchi are chewy and crisp, and are served with sausage, sautéed greens, and a hefty shaving of parmesan cheese. Use whatever sausage you like, and same goes for the greens. Kale, chard, and broccoli greens have all worked well for me, but feel free to use whatever you've already got.
Ingredients
- 1 tbsp olive oil
- 6 oz sausage links (chicken or pork, cured/fully-cooked) cut into rounds
- 4 cloves garlic smashed and roughly chopped
- 1 lb potato gnocchi (premade/shelf-stable)
- ¼ cup chicken stock or water
- 6 oz hearty greens stems removed and leaves roughly chopped (about 1½ cups of chopped leaves)
- 1 tbsp white wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Parmesan cheese grated, for topping
Instructions
- In a large skillet (use one with a lid), heat olive oil over medium heat. When hot, add sausage and garlic and cook for 2-3 minutes, stirring occasionally, or until lightly browned.
- Transfer sausage and garlic from the skillet to a bowl with a slotted spoon. Add gnocchi to skillet and toss to coat in the oil that remains in the pan.
- Add chicken stock or water to the skillet. Cover and cook for 2 minutes.
- Remove lid. Add greens and cook another 2-3 minutes, stirring occasionally, or until greens are wilted and gnocchi are lightly browned.
- Mix in white wine vinegar, salt, and pepper, and remove from heat.
- Divide into serving bowls. Top with parmesan cheese.