Crispy Gnocchi Skillet with Chicken Sausage
Gnocchi gets crispy when it’s pan-fried in olive oil. Chicken sausage, spinach, and sun-dried tomatoes make crispy gnocchi pasta a full meal. One skillet, 25 minutes.
olive oil, divided
chicken sausage, cut into half moons
whole wheat gnocchi
oil-packed sun-dried tomatoes, chopped
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage and cook, stirring frequently, until browned, 7-10 minutes. Remove sausage to a plate.
Heat 2 tablespoons olive oil in the same skillet over medium heat. Add the gnocchi and spread them out into a single layer. Cook for 3 minutes without moving, until bottoms are a crispy golden brown. Then stir. If the gnocchi have soaked up a lot of oil, add remaining 1 tablespoon olive oil. Cook 2-3 more minutes, stirring often, until gnocchi are mostly browned on all sides.
Add spinach and continue cooking, stirring often, until spinach is wilted. Add sausage back to the skillet and add sun-dried tomatoes. Cook 2 more minutes, stirring often, until warmed through.