Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten free dinner in one. Ready in 30 minutes!
A recent trip to the farmer’s market left me with all the fresh produce needed to whip up my Gnocchi and Chicken Sausage Vegetable Skillet! This is a simple, light, and healthy 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 love that recipe highlighting spring vegetables, you’ll definitely want to try this dish featuring zucchini, summer squash, cherry tomatoes, and basil, plus gnocchi and sliced sausage.
Hello, delicious!
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.
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 homemade seasoned salt 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.
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!
Equipment
Ingredients
- 1 lb package gluten free gnocchi
- 2 Tablespoon extra virgin olive oil, divided
- 12 oz smoked chicken sausage, sliced, or kielbasa
- 1/2 sweet onion, chopped
- 1 small zucchini, chopped
- 1 small summer squash, chopped
- 1 ear sweet corn, kernels sliced from cob, ~3/4 cup
- homemade seasoned salt and pepper
- 2 cloves garlic, pressed or 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
Directions
- 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 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 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.
Notes
- This recipes makes a TON of food and can be easily halved.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Man the Wonderous Punch does pack a serious whallop and an even more serious hangover the next day. However, it looks like this skillet would help negate those effects just a bit…
OMG Kristen!! Made this last night and it was sooooo good. The only change I made was to use kielbasa as it was what I had on hand. Thank you for the keeper!!
LOVE kielbasa – I bet it was so good in here!!
Kristin, I made this for dinner last night and it was SUCH a hit! I threw in an extra un-identified squash from the farmers’ market and used loose/ground hot pork sausage. I also didn’t use any pasta — there was plenty of food without it — and my husband thinks I’m a genius! I will definitely be making this all summer. Thank you!
Yum!! I love that you made this dish work with what you had – thanks so much for leaving feedback!
Adding this to my meal list for next week! I LOVE gnocchi and can’t wait to give this one a try. <3 Hope you're doing well m'dear!
This was ABSOLUTELY delicious! My kids gobbled it up, veggies and all. I did add a little parmesan cheese with the broth because why not? :-) Another winner dinner, thanks Kristin! you never disappoint!
SO glad to hear it, Christie!!! I think the addition of parmesan is perfect – so glad the kids loved it too!
Thanks so much for sharing this! I love gnocchi but recently went gluten free so I was worried I was never going to be able to have one of my favorite dishes again. I’m so glad to know there’s a gf alternative out there to try so I can try out your recipe!
Totally know how you feel! I used to make homemade gnocchi a ton before I was diagnosed with CD so making a GF version is on my to-do list this fall!
Looks yummy! Will make it this weekend. BTW, got the Wellmark magazine with you on the cover. Cool! Congrats!
Thank you, Terri! I think they did a great job!
Congrats on the “Blue” cover and the awesome article! It was in my mailbox today!!
Thank you so much, Peg!! Really appreciate it! :)
I have a zucchini and squash sitting in my fridge and I was wanting a new recipe to use them in. Opened your blog and BAM! Perfect recipe! Can’t wait to try it!
This looks amazing – definitely going on the menu for next week. BTW I love your shout out to the Red Dragon – as a Minneapolis gal and former Uptown resident (who has maybe had a Wondrous Punch or two herself…) it’s always so fun to read about your memories from your time living here!
I hadn’t thought about the Red Dragon for yeeeeears before writing this post – just popped into my mind and I had a very good laugh. ;)
This sounds Grate, I’m going to try this tonight , what do ya think about using fried Potatoes subbing for the gnocchi after trying this recipe first, Thanks and as always you’re the Best.
Love it! This would be awesome served hash-style.
My basil is already huge. This looks like a great use for it!
Lucky duck! I haven’t planted any herbs yet this year (besides the oregano, sage, and mint that grow back every year) – waiting for some landscaping to be done first!
Congratulations on baby boy#2!!! My oldest son is Lincoln’s age and we have an 8 month old little boy and it is THE BEST! They starting to develop a relationship – the baby just loves his big brother and big brother loves him too. Enjoy this time!!!!!
I can’t wait for that to happen! Thanks, Katie!