After a long day of work, school, running errands, or tending to your littles, nothing beats a 20-minute dinner. Especially when it’s bursting with flavor, textures, and tastes equally delicious the next day.
Lately, I’ve been all about one-sheet / one-skillet / one-pot dinners. It’s easier, more convenient, and truthfully, life is better when there are fewer dishes to do. I’ve also been hooked on adding early-spring fare to hearty comfort food. Enter: this satisfying, one-pan dinner.
Cauliflower Gnocchi with Chicken Sausage and Fresh Thyme
Although I make this meal often, it tastes slightly different each time. Because it’s versatile, I’ll swap the thyme for fresh basil, sage, or oregano, I’ll add diced zucchini or artichoke hearts to the pan, or I’ll use a plant-based sausage to make this veg-friendly. This recipe is very forgiving, so simply use what you have on hand. For example, when we have pesto in the fridge, I always add a few (generous) spoonfuls. It coats the gnocchi with incredible flavor, making them taste like little pillows of heaven. Speaking of gnocchi, you certainly don’t have to use cauliflower gnocchi. Any type of gnocchi will do.
1 package Trader Joe’s Cauliflower Gnocchi, thawed in the microwave for 1-2 minutes (otherwise, use 3.5 cups of your favorite cooked gnocchi)
1 package of True Story Organic Sweet Italian Chicken Sausage (or 3-4 links of your favorite sausage — meat or plant-based), chopped into bite-sized pieces
1 cup baby cherry tomatoes
1/2 cup yellow onion, diced
1/4 cup mild banana pepper rings
2-3 cloves garlic, minced
2 tablespoons olive oil (or butter or ghee), divided
4-5 sprigs fresh thyme, sprigs removed
Sea salt, black pepper, and red chili flakes to taste
1. Over medium heat, add one tablespoon olive oil, along with the minced garlic and fresh thyme to your large pan. Sauté for a few minutes (until the onions are translucent). Stir often.
2. Toss in your diced sausage and continue to mix, letting each coin fry on both sides.
3. Add another tablespoon of oil (or butter) to the pan, then toss in your thawed gnocchi, tomatoes, and mild pepper rings. Let the gnocchi fry on each side for 2-3 minutes. I find that shaking my pan fries the gnocchi evenly.
4. Add sea salt, black pepper, and red chili flakes to taste. Turn off the heat, then plate. To garnish, add a few thyme leaves.
5. Enjoy! This will keep, in the fridge, for 2-3 days. To re-heat, add oil to a small pan and sauté until hot.
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations.