One Pot Gnocchi and Cauliflower Recipe

One Pot Gnocchi and Cauliflower

• Difficulty: Easy
• Makes: 4 to 6 servings
• Nutritional Information (per serving, based on 6 servings): Calories 570, Total Fat 38 g, Saturated Fat 14 g, Carbohydrates 36 g, Fiber 4 g, Sugar 7 g, Protein 20 g, Cholesterol 95 mg, Sodium 1323 mg
• Total Time: 30 min
• Hands-On Time: 25 min

This flavorful, speedy dinner is delicious and convenient the gnocchi simmers right in the sauce, keeping cookware and clean-up to a minimum.

Ingredients

• 1 pound hot Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 small head cauliflower, cut into florets
• 1 medium onion, thinly sliced
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• Kosher salt and cracked black pepper
• 1/4 cup red wine
• 2 cups chicken broth
• 1 (15-ounce) can tomato sauce
• 2 heaping tablespoons pesto
• 1 (15-ounce) package gnocchi
• 4 ounces cream cheese
• 3 cups baby kale
• Freshly grated Parmesan cheese and torn basil leaves, to serve

Instructions

1. Warm a large pot over medium heat. Add the sausage, breaking it up into large pieces, and cook 4 to 5 minutes until browned. Use a slotted spoon to transfer the sausage to a plate and set aside.
2. Pour in the olive oil, then add the cauliflower, onion, and garlic. Stir and saut 2 to 3 minutes until they start to soften. Add the tomato paste plus a generous pinch of salt and pepper, stirring to coat the vegetables.
3. Pour in the wine to deglaze, scraping up any brown bits from the bottom of the pot. Add the chicken broth, tomato sauce, and pesto, stirring until combined. Bring to a boil.
4. Add the gnocchi and the cooked sausage. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the gnocchi are tender and the sauce thickens, about 6 to 7 minutes.
5. Stir in the cream cheese and kale until the cheese melts and the greens wilt. Taste and adjust seasoning with salt and pepper if needed.
6. Serve immediately, topped with grated Parmesan and torn basil leaves.

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