Creamy Kielbasa Gnocchi Skillet

Steps

1. 1

   Prepare all of the ingredients before heating the skillet: slice the kielbasa into even rounds, dice the onion, mince the garlic, grate the Parmesan, and measure the broth and cream.

2. 2

   Heat a large, deep skillet over medium-high heat. Add the olive oil, then add the sliced kielbasa in a single layer. Cook for 3–4 minutes, turning once, until browned at the edges. Transfer the sausage to a plate, leaving the flavorful fat in the skillet.

   Start 4-minute timer
3. 3

   Add the diced onion to the hot skillet. Sauté for 2–3 minutes, stirring occasionally, until softened and lightly golden.

   Start 3-minute timer
4. 4

   Add the minced garlic and Italian seasoning. Stir constantly for about 30 seconds, just until the garlic is fragrant; do not let it burn.

   Start 30-second timer
5. 5

   Add the gnocchi directly to the skillet and pour in the chicken broth. Stir to coat the gnocchi, bring the liquid to a gentle simmer, and cook for 4–5 minutes, stirring occasionally, until the gnocchi are tender and most of the broth has been absorbed.

   Start 5-minute timer
6. 6

   Pour in the heavy cream and return the browned kielbasa to the skillet. Stir gently and simmer for 2–3 minutes, until the sauce thickens enough to coat the gnocchi.

   Start 3-minute timer
7. 7

   Add the grated Parmesan, salt, and black pepper. Stir until the cheese melts smoothly into the sauce. Taste and adjust the seasoning, keeping in mind that the sausage and cheese are salty.

8. 8

   Add the baby spinach and fold it through the hot gnocchi. Cook for 1–2 minutes, just until the spinach wilts and the skillet is creamy and bubbling gently.

   Start 2-minute timer
9. 9

   Remove the skillet from the heat and serve immediately. Finish with additional Parmesan and black pepper if desired.