Creamy Cauliflower Gnocchi with Sausage and Mushrooms
Take your cauliflower gnocchi to the next level with chicken sausage, cremini mushrooms, arugula and a garlicky mascarpone sauce that's ready in one pan and under 30 minutes!
4linkspre-cooked chicken sausage I used "sweet Italian" style
212-oz. packagesfrozen Cauliflower gnocchican sub non-frozen, see note
1tbsp.butter
1cupcremini mushroomschopped finely
1 shallotminced
3 clovesgarlicminced
1/4cupmascarpone cheese
1cupfresh arugula leaves
1/8 cupgrated parmesan cheese
1/2tsp.red pepper flakes
Instructions
Remove frozen gnocchi from freezer to let it start to thaw. Then start by slicing chicken sausage links into disks. Warm a large sauté pan over medium heat and place links into pan in one layer.
Brown sausage disks for 2 minutes per side, then remove from pan and set aside into a bowl.
In same pan, melt butter. When melted, add chopped mushrooms, shallot and garlic and cook until soft and fragrant, about 5-6 minutes. Remove from pan and set into same bowl as chicken sausage.
Use a paper towel to clean the sauté pan if needed. Once pan is warm again, add both packages into pan (as long as all gnocchi can fit in one layer, not overlapped). Let cook for a few minutes then when it starts to brown on one side, flip the gnocchi over.
If the gnocchi still feels frozen after browning both sides, add 2 tbsp. water into pan to help steam and cook through. Skip this step if gnocchi is thoroughly cooked.
Into the warm gnocchi pan, add the bowl of sausage & mushroom mix. Then add mascarpone cheese, arugula, parmesan and red pepper flakes. Stir gently to melt mascarpone and create your sauce.
Once combined, divide between bowls and serve warm!
Notes
If using non-frozen cauliflower gnocchi, follow package instructions to cook in water then drain. Warm an additional tbsp. oil in sauté pan before adding gnocchi to help brown.