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.
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.
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
Description
Gnocchi and Chicken Sausage Vegetable Skillet is a quick and healthy, complete gluten-free meal in one. Ready in 30 minutes!
Ingredients
- 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
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 (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.
Notes
- Click here for homemade seasoned salt recipe >
- I used Aidell's Chicken & Apple smoked sausage.
- This recipes makes a TON of food and can be easily halved.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Kate 06.28.2016
This was absolutely delicious. Everyone loved it and I’m looking forward to lunch tomorrow! Thank you for such a great quick and healthy meal for my family.
Kristin 06.29.2016
My pleasure, Kate! Thank you so much for the feedback!
Rebecca 06.28.2016
Just made this tonight and it was SO. GOOD.! Thank you so much, everyone in the family loved it and I don’t have to cook tomorrow now :)
Kristin 06.29.2016
HA – that’s the best feeling, isn’t it?! So glad to hear you all loved it, Rebecca!
Shanna 06.20.2016
I’ve followed your blog for a while and it’s my go-to when I’m in a recipe rut. This one is a new favorite! Seriously, it is restaurant good! Glad to have it in my pocket when the veggie drawer needs to be used up. Thank you!
Kristin 06.22.2016
You are too kind, Shanna! I’m so glad you loved it!!
Liz 06.20.2016
Just made this (with slight variations: no corn, roasted red pepper and Asiago chicken sausages)! It makes a beautiful plate of food. Super satisfying.
Kristin 06.22.2016
Thank you for the great feedback, Liz! :)
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H 06.17.2016
Just wanted to report back that we made this last night and it was delicious! I’m looking forward to my leftovers for lunch today. And I have to say, I was kind of doubting this recipe since there is no real sauce, but it was really good and I’m glad we tried it!
Kristin 06.17.2016
Yay! I’m so glad you tried it too! Thanks for the feedback! :)
Sarah 06.17.2016
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…
Debi 06.16.2016
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!!
Kristin 06.16.2016
LOVE kielbasa – I bet it was so good in here!!
Alexa 06.16.2016
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!
Kristin 06.16.2016
Yum!! I love that you made this dish work with what you had – thanks so much for leaving feedback!
Lauren Gaskill | Making Life Sweet 06.13.2016
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!
Christie 06.12.2016
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!
Kristin 06.13.2016
SO glad to hear it, Christie!!! I think the addition of parmesan is perfect – so glad the kids loved it too!
Tricia @ A Couple of Dashes 06.10.2016
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!
Kristin 06.13.2016
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!
Terri 06.10.2016
Looks yummy! Will make it this weekend. BTW, got the Wellmark magazine with you on the cover. Cool! Congrats!
Kristin 06.13.2016
Thank you, Terri! I think they did a great job!
PegD 06.10.2016
Congrats on the “Blue” cover and the awesome article! It was in my mailbox today!!
Kristin 06.13.2016
Thank you so much, Peg!! Really appreciate it! :)
Erin 06.10.2016
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!
Allison 06.10.2016
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!
Kristin 06.13.2016
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. ;)
Steve Perry 06.10.2016
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.
Kristin 06.10.2016
Love it! This would be awesome served hash-style.
Amanda 06.10.2016
My basil is already huge. This looks like a great use for it!
Kristin 06.10.2016
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!
Katie 06.10.2016
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!!!!!
Kristin 06.10.2016
I can’t wait for that to happen! Thanks, Katie!