Close-up of One Pot Gnocchi and Cauliflower, as seen on The Pioneer Woman, Season 33.
Recipe courtesy of Ree Drummond

One Pot Gnocchi and Cauliflower

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings
This dish is not just tasty, it's also quick to prepare. The gnocchi cooks in the same pan as the sauce, which means hassle-free cooking, and less washing up.



  1. Heat a large pot over medium heat. Brown the sausage, keeping it in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the cauliflower, onion and garlic. Give the pot a stir and cook until softened, 2 to 3 minutes. Add the tomato paste and a big pinch each of salt and pepper. Stir to coat.
  2. Deglaze with the wine, scraping the pot as you pour. Stir in the chicken stock, tomato sauce and pesto, then bring to a boil. Add the gnocchi and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes.
  3. Stir in the cream cheese and kale, then taste. Adjust the seasoning as needed.
  4. Serve garnished with the grated Parmesan and torn basil leaves.