Sausage & Broccolini Cauliflower Gnocchi
The perfect weeknight dinner to satisfy your pasta cravings and get your greens!
Ingredients
Pesto
- 1/3 cup pistachios, walnuts, or pine nuts
- 2 cloves garlic roughly chopped
- 2 handfuls arugula
- 3 tbsp Parmesan cheese grated, shredded, or shaved
- 1 tsp salt
- 1/4 cup oil I used avocado
Pasta
- 2 pkgs frozen cauliflower gnocchi from Trader Joe’s
- 1 lb uncooked sausage
- 2 cups broccolini florets
- 1/2 cup arugula pesto recipe below
- parmesan for serving
Instructions
For the pesto
- Start by making the pesto.
- Add everything but the oil to a food processor and pulse to chop.
- Drizzle in oil slowly as you continually process—you may need to scrape down sides with spatula halfway through.
- When pesto is desired thickness, set aside.
For the pasta
- Remove sausage links from casings and place into a large skillet over medium heat.
- Cook, breaking apart with spoon, until no longer pink. Remove from pan with slotted spoon and set aside.
- In same pan, add broccolini florets and toss to coat in sausage renderings.
- Season lightly with salt and pepper and cook until slightly tender, about 4-5 minutes. Add to sausage plate.
- Add a little oil to pan if none remains and when warm, add frozen cauliflower gnocchi.
- Cook until browned on each side, about 8 minutes total.
- Add a few tablespoons of water to the pan to help steam and soften the gnocchi, then turn off heat.
- Add sausage and broccolini to the cauliflower gnocchi. Add ~1/2 cup pesto and toss gently. Top with Parmesan cheese and serve warm!
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