Community recipe
Sausage and Broccoli Skillet Gnocchi with Bright Lemon Cream
Pillowy gnocchi gets golden edges in one skillet alongside savory sausage and tender broccoli, then a quick Parmesan-lemon cream brings everything together. A squeeze of fresh lemon keeps this cozy dinner tasting lively, and the whole meal is ready without boiling a separate pot of water.
- Serves
- 4
- Prep
- 12 min
- Cook
- 22 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 450 g mild italian sausages
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flake
- 350 g broccolis, cut into small florets
- 2 garlics, peeled and minced
- 500 g shelf-stable potato gnocchi
- 180 ml low-sodium chicken broths
- 120 ml heavy creams
- 50 g parmesan cheeses, finely grated
- 1 lemon, zested and juiced
Make it
Instructions
- 01
Brown and season the sausage
Set a large lidded skillet over medium-high heat and let it warm for about 2 minutes, until the cooking surface is roughly 350°F. Add 1 tbsp olive oil and 450 g mild Italian sausage; break the sausage into bite-size crumbles with a wooden spoon. Sprinkle in ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp red pepper flakes. Cook for 6–8 minutes, stirring occasionally, until browned and no pink remains; verify the thickest crumbles reach 160°F. Turn off the burner briefly if needed while you wash your hands and the board after handling raw sausage. | Why: Browning builds savory flavor, while seasoning early helps it reach every bite.
- 02
Add fresh broccoli and garlic
While the sausage browns, rinse 350 g broccoli, pat it dry, and cut it into small florets; peel and mince 2 cloves garlic. Stir the broccoli into the skillet and cook for 2 minutes, tossing to coat it in the pan juices. Add the garlic and stir for 30 seconds, just until fragrant. If the skillet has cooled during prep, return it to medium heat. | Why: Small florets cook quickly and evenly, and adding garlic near the end keeps it fragrant rather than scorched.
- 03
Steam the gnocchi until tender, then crisp
Add 500 g shelf-stable potato gnocchi and 180 ml low-sodium chicken broth to the skillet. Stir to distribute everything, cover, and cook over medium heat for 4 minutes. Uncover and continue cooking for 3–4 minutes, stirring once or twice, until the gnocchi are tender when bitten, the broccoli is bright green and fork-tender, and most of the liquid has evaporated. Let the gnocchi sit undisturbed for the final minute to develop golden patches. | Why: A short covered steam cooks the gnocchi through; finishing uncovered concentrates the pan juices and encourages crisp edges.
- 04
Make the lemon-Parmesan finish
Lower the heat to medium-low. Pour in 120 ml heavy cream and scatter in 50 g finely grated Parmesan cheese; stir gently for 1–2 minutes, until the cheese melts and the sauce lightly coats the gnocchi. Finely zest 1 lemon, then cut it in half and squeeze in its juice, catching any seeds. Stir in the zest and juice, taste, and adjust the seasoning only if needed. Remove the skillet from the heat when the sauce is creamy and gently bubbling, not boiling hard. | Why: Gentle heat melts the cheese smoothly, and fresh lemon balances the richness at the finish.
- 05
Rest briefly and serve
Let the skillet stand off the heat for 2 minutes so the sauce settles and clings to the gnocchi. Spoon into warm bowls and serve immediately; scrape the golden bits from the skillet over the top. | Why: A short rest lets the sauce thicken slightly without losing its silky texture.
