Gnocchi with Chicken Sausage, White Beans, & Tomatoes
Tonight’s easy 25 minute weeknight dinner recipe? Oh, just a skillet full of Gnocchi with Chicken Sausage, White Beans, & Tomatoes… that’s all…
Servings 4
Equipment
Ingredients
- 14-18 oz pack of gnocchi
- 2 tablespoon olive oil divided
- 12 oz pack flavored fully cooked chicken sausage sliced (see Note)
- 10 oz container grape tomatoes sliced
- 1 medium yellow onion thinly sliced into half moons
- 1 can cannellini beans rinsed and drained
- 2 teaspoon minced garlic about 4 small cloves
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- Sea salt to taste
- Black pepper to taste
- ½ cup shredded Parmesan
Instructions
- Start water boiling for the pasta. Boil the gnocchi in salted water according to package directions and drain, reserving ½ cup of the pasta water. Return the cooked gnocchi to the pot, and toss it with 1 tablespoon olive oil.
- Meanwhile, cut up the sausage into coins and slice the onion; chop the garlic if not using pre-minced.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and onion and brown over medium-high heat for three minutes, stirring occasionally.
- While the sausage is browning, slice the grape tomatoes lengthwise and rinse & drain the beans.
- Push the browned sausage and onion to the sides of the pan, then add the tomatoes to the center of the skillet and continue to cook undisturbed over medium-high heat for three minutes.
- Stir in the minced garlic, white beans, and seasonings, also stirring the sausage and onion back into the tomatoes. Continue to cook for four minutes over medium-high heat, stirring occasionally and scraping up any browned bits from the bottom of the pan with a wooden utensil.
- Stir the cooked gnocchi, reserved pasta water, and Parmesan into the pan.
- Continue to stir and heat until the cheese is melted, then serve topped with additional Parmesan if desired.
Notes
I used cauliflower gnocchi (on sale this week), and chicken apple sausage, (which I accidentally grabbed instead of the spinach feta next to it). Chicken apple sausage worked great, but either would probably do. Regular potato gnocchi (in my opinion) has a better texture, but use your own fave. If the sausage and veggies happen to finish before the gnocchi, temporarily reduce the heat under the skillet to medium-low to keep everything warm until the gnocchi is ready to go in.