Sausage Broccoli Gnocchi

Sausage Broccoli Gnocchi with creamy Parmesan sauce in cast iron skillet — Creamy Sausage Broccoli Gnocchi in a rustic cast iron skillet—simple, hearty, and weeknight-perfect.

Sausage Broccoli Gnocchi is the easy, flavorful one-pan dinner you’ll turn to again and again. Ready in under 30 minutes, this cozy weeknight meal delivers bold flavor and comfort in every bite. With golden pan-seared gnocchi, juicy Italian sausage, crisp-tender broccoli, and a creamy Parmesan sauce—it’s everything you crave in a hearty dinner.

What makes this recipe so special is how effortless it is. No boiling water, no extra dishes—just one skillet and a few fresh ingredients. Browning the gnocchi gives it a lightly crispy edge, while the sausage and garlic bring rich, savory depth. A splash of cream brings it all together into a silky, satisfying finish.

Believe it or not, gnocchi dates back to Roman times and was once made with semolina. Potato-based gnocchi became popular in the 16th century after potatoes were introduced to Italy. Now, it’s a beloved comfort food worldwide—and this skillet version is sure to become a favorite in your kitchen.

Try it tonight, and serve with a sprinkle of lemon zest for a modern, fresh twist!

Recipe Yield: 4 servings

INGREDIENTS

12 oz Italian sausage, casings removed
2 cups broccoli florets, cut small
1 lb shelf-stable or refrigerated potato gnocchi
1 cup low-sodium chicken broth
1 small yellow onion, finely diced
2 garlic cloves, minced
½ tsp crushed red pepper flakes (optional)
½ cup heavy cream
1 tbsp olive oil
¼ tsp kosher salt
⅛ tsp black pepper
⅓ cup grated Parmesan cheese
Fresh lemon zest (for serving)
Fresh basil or parsley, chopped (optional garnish)

INSTRUCTIONS

1. Brown the sausage:
Heat olive oil in a large skillet over medium heat. Add the sausage and break it up with a wooden spoon. Cook for 6–7 minutes, until browned and cooked through. Transfer to a plate, leaving some of the fat in the pan.

2. Sauté aromatics:
Add diced onion and sauté for 3 minutes until softened. Stir in garlic and red pepper flakes and cook for 30 seconds, just until fragrant.

3. Toast the gnocchi:
Add gnocchi to the pan and cook for 2–3 minutes, stirring often, until lightly golden in spots. This gives them a toasty texture and deeper flavor.

4. Steam the broccoli:
Add broccoli florets and pour in the chicken broth. Cover and cook for 4–5 minutes until broccoli is bright green and just tender.

5. Finish the sauce:
Uncover and reduce heat to low. Stir in the cream, cooked sausage, salt, and pepper. Simmer gently for 3 minutes until thickened slightly.

6. Add cheese and serve:
Stir in Parmesan until melted. Serve hot with a sprinkle of lemon zest and fresh herbs for a bright finish.

Helpful Tips to Perfect This Recipe

Don’t Overcrowd the Pan: Toasting the gnocchi properly adds texture. Spread them out evenly for a golden finish.
Cut Broccoli Small: Smaller florets cook faster and mix better with the gnocchi for balanced bites.
Brighten It Up: A little lemon zest at the end cuts the richness and brings the whole dish to life.

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