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An overhead shot of gnocchi skillet inside of a large black nonstick skillet that sits atop a creamy white textured surface. A gold spoon rests inside of the skillet and the skillet is surrounded by a small white plateful of crushed red pepper flakes, loose fresh herbs, a small blue and white bowl of finely chopped fresh herbs, a glass of white wine, and a white linen napkin with blue stripes.

Creamy Cauliflower Gnocchi Skillet with Italian Sausage & Kale

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minuets
  • Yield: serves 4
  • Category: Main Dishes, Pasta Recipes
  • Method: Stovetop
  • Cuisine: Italian, Italian-American

Description

Zuppa Toscana, but skillet dinner-style!

For quite some time now, I’ve been obsessed with the idea of reimagining Zuppa Toscana, the creamy Italian soup we all know & love, as a fun skillet dinner with gnocchi. This Creamy Cauliflower Gnocchi Skillet recipe is the result! It has all the flavors you love in a bowl of classic Zuppa Toscana, but it comes together in a creamy pan sauce (instead of a soupy broth). 

I tested this recipe using Trader Joe’s cauliflower gnocchi, which is a freezer staple here at the PWWB House. Toasting the gnocchi in a skillet turns them beautifully golden brown & ever-so-slightly crispy, & I love that they add the coziest sneaky serving of veggies to any meal! (If cauliflower gnocchi is a new-to-you ingredient, be sure to check out the blog post, above, for a few tips, tricks, & substitutions.)

Once the gnocchi are toasted, the Zuppa Toscana inspiration really comes to life with hearty Italian sausage, kale, & a creamy pan sauce with the littlest bit of lemon juice to make everything sing.

I hope you love this skillet dinner just as much as we do! ♡ Happy cooking! 


Ingredients

Scale
  • one 12-ounce bag cauliflower gnocchi, thawed from frozen (see Recipe Notes)
  • 23 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 pound hot or mild turkey Italian sausage (see Recipe Notes)
  • 4 cloves garlic, finely chopped or grated
  • 1 teaspoon Italian seasoning
  • optional: up to ½ teaspoon crushed red pepper flakes
  • 1 bunch kale, destemmed & finely chopped (approx. 23 cups packed)
  • 1 cup chicken stock/broth
  • ¼ cup heavy cream
  • ¼ cup grated parmesan
  • 1 lemon, juiced
  • kosher salt & ground black pepper, to season

Instructions

  1. Prepare the gnocchi: Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the cauliflower gnocchi. Cook 3-4 minutes per side, until the gnocchi is golden brown & crispy. Transfer to a plate & set aside. Cauliflower gnocchi fills a large black nonstick skillet that sits atop a creamy white textured surface. A wooden spoon rests inside of the skillet for stirring.
  2. Brown the sausage: Add 1 tablespoon of olive oil to the same skillet used to toast up the gnocchi. Add the onion & season with a good pinch of kosher salt & ground black pepper as desired. Cook 3-4 minutes, until softened. Add the Italian sausage to the skillet. Brown the sausage 5-7, using a wooden spoon to break it into bite-sized crumbles as it cooks – if needed, add an extra tablespoon of olive oil to help it brown up nicely.Browned mild or hot turkey Italian sausage fills a large black nonstick skillet that sits atop a creamy white textured surface. A wooden spoon rests inside of the skillet for stirring.
  3. Build the creamy “Toscana” sauce: Stir the garlic, Italian seasoning, & red pepper flakes (if using) into the sausage & onion mixture. Cook 30 seconds, until fragrant. Stir in the kale & cook 2-3 minutes longer, until the kale is vibrant green & softened slightly. To build the creamy sauce, stir in the chicken stock, heavy cream, & grated parmesan. Bring the mixture to a simmer.Sausage and gnocchi skillet in a creamy Toscana-inspired sauce begins to form in a large black nonstick skillet that sits atop a creamy white textured surface. A wooden spoon rests inside of the skillet for stirring.
  4. Finish the cauliflower gnocchi skillet: Add the toasted cauliflower gnocchi back into the skillet. Stir to combine well. Simmer 1-2 minutes, then remove from the heat. Finish the cauliflower gnocchi skillet with a good squeeze of lemon juice. Taste & adjust seasonings as needed.Cauliflower gnocchi skillet fills a large black nonstick skillet that sits atop a creamy white textured surface. A wooden spoon rests inside of the skillet for stirring.
  5. Serve immediately. Garnish with additional grated parmesan, chopped fresh basil or parsley, &/or a sprinkle of crushed red pepper, as desired. Enjoy!An overhead shot of gnocchi skillet inside of a large black nonstick skillet that sits atop a creamy white textured surface. A gold spoon rests inside of the skillet and the skillet is surrounded by a small white plateful of crushed red pepper flakes, loose fresh herbs, a small blue and white bowl of finely chopped fresh herbs, a glass of white wine, and a white linen napkin with blue stripes.

Notes

  • Ingredient Notes:
    • Cauliflower gnocchi: In developing & testing this recipe, I used the popular frozen cauliflower gnocchi from Trader Joe’s. If time permits, be sure to thaw the gnocchi from frozen for a more even cook – I typically put the bag in the refrigerator the night before I plan to prepare it, though letting it sit on the counter for 30 minutes before cooking or popping it through a “defrost” cycle in the microwave will work just fine too. If you do not have access to Trader Joe’s cauliflower gnocchi, other frozen varieties should work. If you prefer to use store-bought potato gnocchi, you may need to toast them up a little bit longer to ensure they cook through. 
    • Italian sausage: I opt for leaner turkey/chicken sausage for this cauliflower gnocchi skillet, though full-fat pork sausage will work beautifully! For a meatless version, feel free to use your favorite vegetarian sausage crumbles. Since the salt content of sausage varies based on type, I highly suggest using a little less seasoning to start & making any necessary adjustments at the end. 
  • Storage & Reheating:  Any leftover cauliflower gnocchi skillet will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
  • 10-Minute Meal Prep: Nearly all of the active prep work for this gnocchi skillet comes from prepping the veggies. Take care of this in advance – it takes 10 minutes, tops – & you can jump straight in to cooking during the week:
    • Dice 1 medium yellow onion. Transfer to an airtight container & store in the refrigerator for up to 5 days. (<5 minutes active)
    • Remove the kale leaves from the fibrous ribs, then thinly slice or tear the leaves. Transfer the shredded kale to an airtight container & store in the refrigerator for up to 5 days. (5 minutes active)