Gnocchi Primavera with Chicken Sausage
A full meal in a single dish! Sautéed gnocchi and sausage, loaded with fresh vegetables and topped with Parmesan Cheese. Easy stovetop prep in 2 saute pans. What’s not to love?
Feel free to substitute other vegetables for the asparagus and peas. A nice squash would be lovely, or some bell pepper strips. 3-4 cups of fresh veg total is what you need, in addition to the cherry (or grape) tomatoes.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 5 T Extra-Virgin Olive Oil, divided
- 2 T Butter
- 2 pints cherry tomatoes, sliced in half
- 1 1/2 c fresh (or frozen) peas
- 6–8 oz thin asparagus, ends cut, then stalks cut into thirds
- 4–5 sausages (I used Italian-style Chicken Sausages), 1/2” slices
- 1 package (about 1 lb) gnocchi
- 10–12 oz package fresh mozzarella balls, marinated in seasoned olive oil
- 8–10 basil leaves, sliced thin
- Grated Parmesan, (or Parmeggiano-Reggiano) to pass at the table
- Salt and Pepper
Instructions
Saute the Vegetables to make the “sauce”
- In a large saute pan, over Medium-High heat, pour 3 T Olive oil. When oil is hot, add the sliced tomatoes, and cook until they exude much of their juices, about 2 minutes. Add the peas and asparagus, Salt and Pepper everything in the pan, and saute for a minute or two, then turn heat to low and cover, while you prepare the gnocchi. (See Note)
Saute the gnocchi and sausage
- Heat a second medium or large saute pan over Medium heat. (Or you could do this in the bottom of a 5-6 quart pot). When the pan is hot, spoon in 1 T olive oil, add sliced sausage, browning on both sides, about 3 minutes/side. Remove to a paper-towel lined plate while you prepare the gnocchi.
- Into the pan, pour 2 T olive oil and melt the butter. When hot, saute the gnocchi until it is golden on both sides. This should take 4-5 minutes for the first side, and about 3 minutes for the second side.
Assemble the dish
- In whichever pan is the largest, mix together the vegetables, sautéed gnocchi and sausage slices, stirring gently to toss. After a minute or two, remove from heat.
- Add the mozzarella balls, if using, and the basil. Salt and pepper to taste.
- Serve at the table, passing Parmesan (or Parmeggiano-Reggiano) cheese to grate over the dish.
Notes
- If your sautéed tomatoes and green vegetables don’t seem “saucy” enough for you, feel free to add a bit of water or some vegetable or chicken stock, that should make it a bit more saucy.
Nutrition
- Serving Size: 1/6 recipe
Keywords: Pasta, gnocchi
Find it online: https://hummingbirdthyme.com/gnocchi-primavera/
