One-Pan Creamy Tuscan Gnocchi
This One-Pan Creamy Tuscan Gnocchi takes everything you love about Zuppa Toscana and turns it into a comforting, skillet-style dinner! Pillowy potato gnocchi cook directly in a creamy garlic-parmesan sauce with turkey sausage, smoky bacon, tender kale, and creamy white beans. It's my husband's new favorite meal, and perfect for busy weeknights when you need dinner on the table in just 35 minutes!
Equipment
- can opener
- large, high-sided pan with lid
- spatula
- slotted spoon
- plate
- paper towels
- cheese grater
Ingredients
- 6 oz bacon chopped into small chunks
- ½ large yellow onion diced
- 4 garlic cloves minced
- 1 lb sweet italian turkey sausage casings removed (sub chicken or pork sausage)
- 2 cups chicken bone broth (or normal broth/stock)
- 1 cup heavy cream (sub full-fat canned coconut milk)
- kosher salt & black pepper to taste
- red pepper flakes to taste
- 1 package potato gnocchi (17.5oz)*
- 1 can great northern beans (15oz), drained & rinsed
- 4 oz chopped kale (about 5 heaping cups)
- ½ cup grated parmesan (1oz)
- juice from ½ lemon
Instructions
- Bring a large, high-sided pan up to medium heat. Then, add chopped bacon and spread out evenly. Let cook, undisturbed, for 3-4 minutes. Stir and continue cooking for another 3-4 minutes, until crispy. Use a slotted spoon to remove the bacon bits from the pan, and transfer them to a paper-towel lined plate. Pour out some of the excess bacon grease, leaving just enough to coat the bottom of the pan.6 oz bacon
- Add onion to the pan and season with a light pinch of kosher salt. Sauté, stirring occasionally, for 4 minutes, or until onion is beginning to turn translucent. Add in garlic, stir, and cook until fragrant, another minute. Then, add in the turkey sausage and use your spatula to break it apart. Continue cooking until browned through, about 5 minutes.½ large yellow onion, 4 garlic cloves, 1 lb sweet italian turkey sausage
- Deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan. Then, add in the heavy cream and season with black pepper & red pepper flakes to taste. Allow the sauce to come up to a gentle boil.2 cups chicken bone broth, 1 cup heavy cream, kosher salt & black pepper, red pepper flakes
- Add in the gnocchi, great northern beans and kale and stir, ensuring that the gnocchi is mostly submerged. Cover the pan with a lid and let cook for 5 minutes, or until gnocchi is tender.1 package potato gnocchi, 1 can great northern beans, 4 oz chopped kale
- Reduce heat to low, add back in the crispy bacon bits, parmesan and lemon juice. Stir. Taste and adjust kosher salt, black pepper & red pepper flakes to taste. Enjoy!½ cup grated parmesan, juice from ½ lemon
Video
Notes
*NOTE: I used the standard DeCecco brand of gnocchi, but they also carry a gluten free one that you can substitute if needed! NUTRITION INFO & SERVING SIZE: This recipe makes enough for 4-6 servings, depending on your appetite and serving size. The nutrition information listed below is an estimate per serving, assuming that you get 6 servings total and use chicken bone broth instead of normal broth/stock.
Nutrition
Calories: 572kcal | Carbohydrates: 47g | Protein: 33g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 113mg | Sodium: 1424mg | Potassium: 146mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2514IU | Vitamin C: 24mg | Calcium: 141mg | Iron: 3mg