Spicy Italian Sausage Gnocchi with Mushrooms and Bell Peppers
Spicy Italian Sausage Gnocchi with Mushrooms and Bell Peppers is an easy 30-minute ONE-PAN weeknight meal made with only 5 ingredients! It's a DAIRY-FREE recipe packed with vegetables and protein. You can easily make it GLUTEN-FREE using GF gnocchi. This recipe works great for all kinds of gnocchi: shelf-stable, refrigerated, cauliflower gnocchi, or homemade ones.
Heat olive oil in a large 12-inch high-sided skillet. Add sliced bell peppers, sprinkle generously with salt, and cook on medium-high heat for about 7 minutes until softened. Remove them from the skillet to a large bowl.
To the same, now empty, skillet, add sliced mushrooms, sprinkle them with salt, and cook on medium-high heat for about 5 minutes until softened. Remove the from the skillet to the same bowl with cooked bell peppers.
Add crumbled sausage to the same, now empty, skillet and cook, constantly stirring, on medium-high heat for about 5 minutes until browned.
Add gnocchi and 1 cup of chicken stock to the skillet with sausage. Bring to a boil, reduce to a simmer, and cook covered for 5 minutes. It's OK if the gnocchi are not completely covered with chicken stock - they will cook in the steam. Remove from heat after 5 minutes of simmering and keep it covered for 5 more minutes. The sausage should be completely cooked, and the gnocchi should have a soft texture.
Add back cooked bell peppers and mushrooms, and stir everything together.