One Pot Gnocchi and Cauliflower
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 570
- Total Fat
- 38
- Saturated Fat
- 14
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 20
- Cholesterol
- 95
- Sodium
- 1323
- Total: 30 min
- Active: 25 min
Ingredients
1 pound spicy Italian sausage, removed from casing
2 tablespoons olive oil
1 small head cauliflower, broken into florets
1 medium onion, sliced thin
4 cloves garlic, minced
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1/4 cup red wine
2 cups chicken stock
One 15-ounce can tomato sauce
2 heaping tablespoons pesto
One 15-ounce package gnocchi
4 ounces cream cheese
3 cups baby kale
Grated Parmesan and fresh basil leaves, to garnish
Directions
- 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.
- 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.
- Stir in the cream cheese and kale, then taste. Adjust the seasoning as needed.
- Serve garnished with the grated Parmesan and torn basil leaves.