Sausage, Peppers, and Gnocchi Skillet

Sausage, Peppers, and Gnocchi SkilletSausage, Peppers, and Gnocchi Skillet

Why this pan earns a repeat spot.

What to pull from the fridge and pantry.

This recipe is written to be direct and forgiving. Read through once, then set ingredients near the stove so the pan can move smoothly.

• 1 pound Italian sausage
• 1 tablespoon olive oil if needed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 package shelf-stable potato gnocchi (16 to 18 ounces)
• 1/2 cup chicken broth
• 1/4 cup grated parmesan
• 2 tablespoons chopped basil
• Pinch of chili flakes optional

Cook in stages, then bring it together.

1. Brown sausage in a large skillet over medium-high heat, breaking it into bite-size pieces. Transfer to a plate.
2. Add oil if the pan is dry. Cook peppers and onion for 5 to 6 minutes until tender-crisp.
3. Add garlic, oregano, and gnocchi. Stir and let the gnocchi sear for 2 minutes.
4. Pour in broth and return sausage to the skillet. Cover for 4 minutes so the gnocchi softens.
5. Uncover, stir, and cook 2 more minutes until glossy.
6. Finish with parmesan, basil, and chili flakes if using.

Helpful tweaks for busy nights.

• Turkey sausage works well here too.
• If your gnocchi package is larger, add a splash more broth.
• Serve with a crisp salad if you want a fresher contrast.

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