This Gnocchi Skillet is one of those fall comfort meals that will warm you up from the inside out! The gnocchi is paired with juicy chicken sausage and then cooked in a sauce made of blended cottage cheese and savory spices, creating a creamy, flavorful, and protein-packed dish.
Cooked all in one skillet, it’s the perfect lazy day meal that still feels a little fancy!
If you’ve been around this website a time or two, you know how much we love a good one-pan meal! And this gnocchi skillet is exactly that — it’s made completely in one skillet with a creamy homemade sauce using blended cottage cheese (protein rich!). If you’re looking for an easy fall meal filled with cozy flavors, this is it.
To make it, you’ll cook the veggies and sausage, then cook the gnocchi in the delicious sauce. Add the spinach and cottage cheese at the end to create a creamy and flavorful sauce that coats every bite of gnocchi!
- Chicken sausage: I like to use chicken sausage for this recipe, but you can use any type of sausage you prefer. It adds a great flavor and protein boost to the dish.
- Italian seasoning: The combination of oregano, basil, and other herbs in Italian seasoning adds a delicious flavor to this dish.
- Gnocchi: The star of this skillet, gnocchi is a potato-based pasta that adds a hearty and comforting element to the dish.
- Chicken broth: This is the base for the sauce and adds a savory flavor to the dish.
- Fresh spinach: Adding fresh spinach at the end adds some greens to the dish and balances out the creamy sauce.
- Blended cottage cheese: This is the secret ingredient in this dish! Blending cottage cheese with the pumpkin purée creates a creamy and protein-packed sauce that is full of flavor.
Want to make this dish even more perfect for fall? Add pumpkin purée to the sauce! It adds a creamy and slightly sweet element to the sauce. We’ve tested this recipe with pumpkin puree in the Fit Foodie kitchen and it’s SO, SO good. All you need is 1 cup of canned pumpkin puree.
To blend cottage cheese, simply add it to a blender or food processor and blend until smooth. This creates a creamy texture that is perfect for sauces or dips!
No, but we used fully-cooked chicken sausage links to shorten the cooking time. If you are using raw sausage, make sure to cook it fully before adding in the other ingredients.
Use this skillet for your favorite pot meals or stove top recipes.
#1 tip for your gnocchi skillet
During step 3, if the gnocchi starts to stick together or to the pan, add another tablespoon of olive oil. Do NOT skip this step! The gnocchi will become gummy, and the sauce will thicken too much if you do.
This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and onions to the pan. Season with salt and cook for 5 minutes. The onions should be soft and translucent.
- Add the garlic and Italian seasoning and cook for another minute. Remove the sausage and onions from the pan and set aside.
- Place the pan back on the stove over medium heat. Add the remaining olive oil and the gnocchi. Cook for 10 minutes, stirring often. The gnocchi should become crispy on the outside.
- Next, add the sausage and onions to the gnocchi and add the broth and pumpkin. Stir to combine. Bring to a boil and reduce to a simmer. Cook for 10 minutes.
- Fold the spinach into the pan. Once it has wilted, stir in the blended cottage cheese.
- Garnish with grated parmesan cheese and crushed red pepper flakes.
- Add 1 cup of pumpkin puree to the sauce in step 5 for a burst of fall flavor.
- During step 3 if the gnocchi starts to stick together or to the pan add another tablespoon of olive oil. Do not skip this step. The gnocchi will become gummy, and the sauce will thicken too much if you do.
- We used fully-cooked chicken sausage links for this recipe.
Calories: 352 kcal, Carbohydrates: 36 g, Protein: 16 g, Fat: 17 g, Fiber: 4 g, Sugar: 4 g
Nutrition information is automatically calculated, so it should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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