One Skillet Chicken Sausage and White Bean Gnocchi
I love love love gnocchi. Bagels are to bread as gnocchi is to pasta – it is like the carbiest, most decadent and delicious version of the already incredible food. So yeah, gnocchi is obviously the best. Just like this One Skillet Chicken Sausage and White Bean Gnocchi is the best. It is incredibly delicious without the mess of a big complicated meal. One skillet. 30 minutes. That’s all!
I found the original version of this recipe on Chelsea’s Messy Apron and thought WOAH! That looks amazing. So naturally, I had to try it.
My version is quite similar – but with a few alterations! I decided to use half an onion instead of a whole onion, because someone in the house can be a bit particular about his onions… And it is not Gatsby.
I chose to use brussel sprouts instead of spinach because I LOVE LOVE LOVE oven-roasted brussel sprouts! Not to mention, roasted with parmesan cheese – oh yes!
I added extra garlic cloves, garlic powder, and mozzarella cheese – because yum.
I also added some extra chicken broth because I have never roasted gnocchi before and was unsure how much liquid was needed ensure that everything would cook all the way through.
In the photos you see here, I actually used pinto beans because it was all I had in the cabinet – but I still think cannellini or white kidney would be even better. Otherwise, the basic skeleton of the recipe is similar! Gnocchi, veggies and beans, seasoned lightly and baked to perfection in a cast-iron skillet.
Speaking of the skillet, what about the skillet? You might be wondering, do I need it for this recipe?
Well, no! You could absolutely sautee ingredients as needed in a pan, then bake in an oven-safe dish. BUT – then you have one more dish to clean, and who wants that?
No lie, as soon as I saw this recipe, I went out and bought a skillet because I just could not wait to try for myself. Seeing how amazing this recipe turned out, I cannot WAIT to use it for future recipes as well!
Like any kitchen tool, there are many different types of skillets out there. Large, small, shallow, deep, expensive, and cheap.
I knew wanted to get a large 10-12 inch skillet that could hold a full meal but I didn’t want it to be expensive since I wasn’t sure how much I would actually use it. I did a little research (a.k.a. google search) – 5 minutes later, I found my skillet!
Crate & Barrel also sells a “Lodge 12-Inch Cast-Iron Skillet” but it sells for $32.95. I have no idea whether these skillets are the same or not, perhaps Crate & Barrel’s is different or better quality. But I like the looks of a sub-$20 price tag. SOLD!
The great thing about a skillet is that you can cook on the stove AND in the oven with one handy dandy tool. This recipe starts out on the stove – sauteing the garlic, chopped onions and chicken sausage. Then, once all the other ingredients have been added, you move things over to the oven – let the roasting begin.
I expected that the brussel sprouts would roast incredibly well, as they did! Each brussel came out tender in the center yet with perfectly crisp outer leaves. But the real winner?
THE GNOCCHI! The skillet roasted the gnocchi TO PERFECTION! Each gnocchi had a soft, decadent potato-y center just like one would expect – but the outer edge… the outer edge almost tasted fried! Less moisture and more crunch – the most lovely texture combination. ANd then of course, there is the cheese. The whole dish browned on top, covering the gnocchi AND brussel sprouts, yet remained ooey gooey delish underneath. YUM!!
I promise you will LOVE this dish. Feel free to make adjustment just like I did to suit your family’s likes and dislikes – not a fan of brussel sprouts? Choose a veggie of your choice! Vegetarian – swap vegetable broth for chicken broth and skip the chicken sausage. Perhaps add additional can of beans instead. I promise, you got this!
This One Skillet Chicken Sausage and White Bean Gnocchi is just as amazing as it sounds! Flavorful chicken sausage is sauteed with onion and garlic, then roasted with tomatoes, oregano, paprika, and my favorite - brussel sprouts! Baked with mozzarella & parmesan to complete this amazing one skillet meal.
- 1 can cannellini or white kidney beans
- 2 tbsp olive oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 package chicken sausage any flavor
- 1 cup chicken or vegetable broth
- 1 can diced tomatoes undrained
- 1 tbsp dried oregano
- 1 1/2 tsp garlic powder
- 1 tsp paprika
- salt and pepper to taste
- 1 package gnocchi
- 1-2 cups brussel sprouts quartered
- 1 cup fresh mozzarella cheese
- 1/4 cup parmesan cheese
- fresh basil if desired
Rinse, drain, and dry beans to prepare for later use - set aside.
Place oven rack in center or upper half of oven. Preheat to 425F.
Heat olive oil in an oven-safe skillet on stove over medium-high heat.
Add chopped onion and cook for 4-5 minutes, until onions become translucent - stirring occasionally.
Add garlic, cook for an additional minute.
Coin chicken sausage, then add to skillet. Cook and stir occasionally for 4-5 minutes, or until chicken sausage begins to brown.
Add broth, diced tomatoes (do not drain), seasoning, beans, and uncooked gnocchi.
Gently stir in brussel sprouts so that they are covered with liquid. Top with cheese.
Bake at 425F for 18-20 minutes or until cheese begins to brown. If cheese does not begin to brown, broil on high for an additional 2-3 minutes
Remove from oven, top with additional salt, pepper and fresh parsley, if desired! Enjoy right away!
Storage: Refrigerate in airtight container for 3-4 days.