Creamy Cajun Sausage Gnocchi
This creamy, dreamy gnocchi skillet is super easy and features Beyond Meat sausages for that meaty flavour, along with Cajun seasoning, cream, good wine, and veggies. So creamy and rich, it was divine you guys!
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
19
Serves: 4
Ingredients
- 500 grams500 grams500 grams Potato Gnocchi, Shelf Stable
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 whole1 whole1 whole Bell Pepper, not green, diced
- 1 bunch1 bunch1 bunch Green Onion (Scallion), sliced, save some of the darker parts for garnish
- 4 whole4 whole4 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 1 cup1 cup1 cup Tomato, Grape, halved
- 1 Tbsp1 Tbsp1 Tbsp All Purpose Flour, heaping Tbsp.
- 0.5 cup0.5 cup0.5 cup White Wine, I used a local Ontario Pinot Grigio
- 1 cup1 cup1 cup Heavy Whipping Cream, room temp
- .5 cup.5 cup.5 cup Vegetable Broth, I used Pres. Choice Plant-Based Chik'n Broth
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Cajun Seasoning
- 0.333 cup0.333 cup0.333 cup Grana Padano Cheese, finely shredded
- 3 Tbsp3 Tbsp3 Tbsp Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Fill a large pot with cold, heavily salted water and bring to a boil. Leave covered.
- In the meantime, begin heating the butter, EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, stir and let cook up to one minute without browning. Next, add the onion, green onion, bell pepper, and half the Cajun seasoning. Season liberally with salt & cracked pep, stir, and cook 4 - 5 minutes stirring as needed.
- Push the veg to the outside of the skillet and crumble in the sausages. Let them brown up in the center of the skillet, breaking them in to smaller crumbles as they brown. After a couple of minutes, stir everything together and continue to cook another 2 - 3 minutes.
- Add the grape tomatoes and another good pinch of both salt and pepper. Stir and continue to cook for another couple of minutes. Stir in the flour until absorbed and continue to cook another minute or so. Pour in the wine and let it simmer until almost entirely reduced.
- Pour in the cream & broth and bring the skillet to a bubble. Reduce to a simmer, add the remaining Cajun seasoning and another good hit of both salt and pepper. Let that simmer a couple of minutes before adding your gnocchi to the boiling water. Cook the gnocchi according to package directions, straining it a minute early to finish in the sauce.
- Strain the gnocchi directly in to the skillet with the sauce, bringing along a little pasta water with you to help everything coat nicely. Let the gnocchi simmer in the sauce another minute or two until plump and perfectly cooked. Turn off the heat and fold in the grana padano & parsley. Taste and adjust salt / pepper as needed.
- Serve each portion garnished with additional grana padano, reserved green onions, and fresh parsley. ENJOY!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 573 |
| Fat: | 40 g |
| Carbohydrates: | 48 g |
| Protein: | 18 g |
| Cholesterol: | 114 g |
| Sodium: | 753 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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