Crispy gnocchi with chicken, sausage and roasted broccoli
32 min · 43 g protein · 556 cals / serving
Shelf-stable gnocchi pan-fried until golden and crisp outside and soft inside, tossed with seared chicken, coins of smoked chicken sausage and two pans of broccoli, cauliflower and red onion roasted hard until charred at the edges. Lemon and a pinch of chilli finish it, and the leftovers re-crisp in a skillet.
Ingredients
Roasted vegetables
- 2 lb frozen chopped broccoli, frozen florets, straight from the freezer
- 1 lb frozen cauliflower, frozen florets, straight from the freezer
- 1 large red onion, cut into thin wedges
- 1 tbsp olive oil
- a good spray cooking spray, for the pans
- 1 tsp garlic powder, divided
- 1 tsp dried oregano, divided
- 1/2 tsp dried thyme
- 1/2 tsp salt, divided; the sausage brings the rest
- 1/2 tsp black pepper
Gnocchi skillet
- 14 oz chicken breast, boneless skinless breast, in 2 cm (3/4-inch) chunks
- 1 tbsp olive oil, divided
- 1 package (16 oz) gnocchi, shelf-stable potato gnocchi, broken apart if stuck
- 6 oz (2 links) smoked turkey sausage, fully cooked smoked chicken or turkey sausage, sliced into coins
- 2 tbsp lemon juice, from 1 lemon
- 1/2 tsp red pepper flakes (optional)
- a small handful fresh parsley, chopped
Steps
- Put two large (18 × 13-inch) rimmed sheet pans on the upper and lower racks and heat the oven to 450°F; hot pans are what char frozen vegetables instead of steaming them.
- Toss the frozen broccoli and cauliflower and the onion with the 1 tablespoon of oil, half the garlic powder and oregano, the thyme, 1/4 teaspoon of the salt and the pepper. Spray the hot pans, spread the vegetables over both in one layer and roast 18–20 minutes, stirring and swapping the pans halfway, until tender and charred at the tips.
- Meanwhile, toss the chicken with the rest of the garlic powder, oregano and salt. Heat 1 teaspoon of the skillet oil in your largest non-stick skillet over medium-high heat and cook the chicken 6–7 minutes, turning, until golden and cooked through, 165°F. Tip onto a plate.
- Add the rest of the skillet oil, then the gnocchi in one layer. Cook 4–5 minutes without stirring much, until golden underneath, then add the sausage coins and toss 3–4 minutes more, until the gnocchi are crisp all over and the sausage is sizzling and hot through, 165°F. Return the chicken.
- Tip the roasted vegetables into the skillet (or everything onto one pan), squeeze the lemon over, add the chilli flakes and parsley and toss. Leftovers keep 3 days in the fridge; reheat in a hot skillet or air fryer so the gnocchi crisp again (they turn soft in the microwave). It does not freeze well: the gnocchi go mealy.
Good to know
Can I use fresh vegetables?
Yes, about 1 1/2 lb of broccoli florets and a small cauliflower; they roast in 15–18 minutes at the same heat.
Why not roast the gnocchi on the pans too?
With this much frozen veg on the pans the gnocchi steam and turn leathery. A hot skillet browns them in 8 minutes and keeps the soft middle, and the vegetables get the pans to themselves.
Can I add cheese?
A small handful of grated parmesan at the end is the classic finish; the dish is then no longer dairy-free.
Per
- Calories
- 109
- Protein
- (31%)
- 8 g
- Fat
- (27%)
- 3 g
- Carbohydrates
- (42%)
- 13 g
- of which sugar
- 2 g
- Fiber
- 3 g
- Sodium
- 248 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2223 kcal goes into the pot and 2713 g of ingredients comes out as about 2045 g of food: 109 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.