This one-skillet gnocchi dinner is a perfect trifecta for busy days when you need to make a simple, low-effort dinner in no time at all.
Serves: 6-8
Prep Time: 15 Minutes
Cook Time: 30 Minutes
It comes together with ingredients that are all so easy to acquire or already exist in the pantry, there’s minimal clean up and it comes together in less than 30 minutes.
One thing that saved even more time was while I was cooking the chorizo in a pan on the stove I roasted Brussels sprouts on a parchment-lined baking sheet at 400 degrees for 15 minutes in the oven at the same time. Then all I had to do was cook the gnocchi until golden brown in the pan and toss everything together before serving. The roasted Brussels sprouts also give the dish more texture and flavor.
Ingredients
2 pounds spicy chorizo, casing removed
2 tablespoons olive oil (If choosing the option to roast the Brussels sprouts you will need more olive oil.)
1 package store-bought gnocchi
4 cups Brussels sprouts, trimmed and quartered
2 cans artichokes, drained and chopped
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
Heat olive oil in a large pan or skillet over medium to high heat.
Add the chorizo and cook until browned and cooked through.
Drain the fat and set aside.
If roasting the Brussels sprouts heat the oven to 400 degrees before cooking the sausage. Put Brussels sprouts on a parchment-covered baking sheet and coat Brussels sprouts with olive oil and some salt and pepper. Bake for 15 minutes.
Heat more olive oil in the same pan, add the gnocchi, and cook until brown on both sides.
Add chorizo, Brussels sprouts, artichokes, oregano, and salt and pepper all into the skillet and cook until everything is warmed through for about 10 minutes.
Serve hot and top with more salt and pepper if needed.
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