Last night we checked two things off our list – attending the local Farmer’s Market, and listening to an outdoor concert (please tell me I’m not the only one who gets giddy about crossing things off lists?!) The evening was hot, hot, hot, but we braved the heat and had a ton of fun.
I was also able to collect everything needed to make Gnocchi and Chicken Sausage Vegetable Skillet. This is a simple, light, and healthy summer supper that you do not want to miss.
I’m calling it the summer version of my Roasted Spring Vegetable with Marinated Mozzarella Pasta, so if you loved that recipe highlighting spring vegetables, you’ll definitely want to try this dish featuring zucchini, summer squash, cherry tomatoes, and basil., plus gnocchi and summer sausage.
When I was first learning how to cook after going out on my own after college, one of my favorite dishes to make was fresh vegetable pasta skillets. I was living in Minneapolis at the time and visited the Nicollet Mall farmer’s market after work one night a week where I’d stock up on whatever vegetables were in season at the time.
I’d come back to my apartment, chop everything up then toss it all into a skillet with extra virgin olive oil, garlic, salt, and pepper. Paired with cooked pasta, it felt like a HUGE accomplishment at the time.
This gnocchi and chicken sausage dish is an amped up version of those early veggie + pasta tosses. Sauted summer vegetables are paired with tender gnocchi and sizzling chicken sausage in about 10 minutes after chopping everything up.
Ready to eat?
Start by sauting 12oz smoked chicken sausage cut into 1/4″ (or so – doesn’t need to be precise!) slices and 1/2 chopped sweet onion in 1 Tablespoon extra virgin olive oil over medium-high heat until the sausage begins to brown, 3-4 minutes. This recipe makes a TON of food (but is easily halved,) so a 12″ skillet or bigger works best.
I used Aidells chicken sausage because of the great ingredient list. We actually love lots of Aidells products, including their meatballs and deli meats, which are located in my grocery store’s “health food” refrigerated section. Really any kind of pre-cooked chicken sausage would work here though, and if you can’t find it at your store for whatever reason, kielbasa would be so delicious too.
Next add another Tablespoon extra virgin olive oil to the skillet, followed by 1 small zucchini and 1 small summer squash that have been chopped, plus the kernels from 1 ear sweet corn (about 3/4 cup.) Season with salt (homemade seasoned salt if you have it – YUM!) and pepper then saute until the zucchini and summer squash are just barely crisp-tender. They’ll keep cooking so make sure you don’t take them too far at this point.
Next add 2 cloves minced garlic and a pinch of red chili pepper flakes then saute until the garlic is fragrant. Toss in 1/2 cup cherry tomatoes sliced in half and 1/2 cup loosely packed basil that’s been chopped then saute until the tomatoes are warmed through.
About the time you add the garlic and red chili pepper flakes into the skillet, pour 1lb gluten-free gnocchi into a pot of salted boiling water next door (timing directions are in the recipe card below.) Simmer until they float to the top, usually 2-3 minutes, then scoop directly into the skillet with the sausage and vegetables. I think I got this package at Whole Foods, by the way!
Last step is to drizzle in 1/4 cup chicken broth then simmer until it reduces and creates a very thin sauce, just a minute or so.
Taste and add salt and pepper if you need it, then scoop onto plates and devour! Hope you enjoy this fast and filling, delicious summer dish!
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Gnocchi and Chicken Sausage Vegetable Skillet
Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes!
- 1lb package gluten-free gnocchi
- 2 Tablespoon extra virgin olive oil, divided
- 12oz package smoked chicken sausage, cut into 1/4” slices (I used Aidell’s)
- 1/2 sweet onion, chopped
- 1 small zucchini, chopped
- 1 small summer squash, chopped
- 1 ear sweet corn, kernels sliced from cob (about 3/4 cup)
- Salt (homemade seasoned salt if you have it!) and pepper
- 2 cloves garlic, minced
- Pinch red chili pepper flakes
- 1/2 cup cherry tomatoes, halved
- 1/2 cup loosely packed fresh basil, 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 chicken sausage and onions then saute until sausages begin to brown, 2-3 minutes. Add remaining Tablespoon extra virgin olive oil to the skillet then add zucchini, summer squash, and sweet corn kernels, season with salt (or homemade seasoned salt) and pepper, and then saute until zucchini and squash are just barely crisp tender, 3-4 minutes (don't overcook.)
- Turn heat under pot of water up to high then, once boiling, add gnocchi and cook according to package directions.
- Meanwhile, add garlic and red chili pepper flakes to skillet with vegetables then 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 then simmer for 1 minute or until broth is reduced and a thin sauce has formed. Taste then add more salt and pepper if necessary, and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.