This maple sausage gnocchi skillet comes together all in one pan for a relatively quick weeknight meal. No boiling is needed for the gnocchi, which are combined with sweet potato, maple sausage, and sage for a flavorful dinner recipe the whole family will love.
Course Main Dish
Prep Time 10minutes
Cook Time 28minutes
Total Time 38minutes
1lbmaple sausage,browned and crumbled
3 1/2tbspolive oil,divided
1sweet potato,cut into 1/4" cubes
2cupsreduced-sodium chicken broth
1/4tspground black pepper
Add sausage to a skillet set over medium heat. Break sausage up into crumbles and cook until browned and no longer pink. Transfer cooked sausage to a paper towel-lined plate and place skillet back on the stove over medium heat.
Add 1 1/2 tbsp of the olive oil to the skillet and then add sweet potato cubes. Cook for 2-3 minutes, occasionally moving the potatoes around the skillet so that all sides brown evenly. Then add another 1 tbsp of olive oil and diced onion and continue to saute for 5-6 minutes until the potatoes are fork-tender and the onions are golden. Remove potatoes and onions from the skillet to a plate.
Place the skillet back on the stove over medium-high heat and add remaining 1 tbsp of olive oil and 1 tbsp unsalted butter to the skillet. Swirl the olive oil and butter around until combined and the butter is melted. Add gnocchi and stir to coat the gnocchi evenly.
Cook for 8 or so minutes, stirring frequently, until all sides of the gnocchi are golden-brown.
Reduce the heat to medium and pour in the chicken broth. Cook, stirring occasionally, until the broth has nearly all reduced. The mixture won't be soupy, rather the gnocchi will be coated in a thick sauce.
Add the sausage, sweet potato, and onion back to the skillet with the gnocchi and stir to combine. Add sage, salt, and pepper to taste and evenly combine. Serve right away.
The variety of gnocchi I use are made up of 80% potato, and are found in the dry pasta aisle.