One Skillet Kielbasa, Gnocchi and Broccoli
A creamy, hearty 30-minute skillet dinner packed with smoky kielbasa, golden potato gnocchi, and tender broccoli florets, all coated in a garlicky parmesan cream sauce with a bright finish of fresh lemon.
Ingredients
- 16 –18 oz kielbasa sliced into rounds
- 16 oz shelf-stable potato gnocchi
- 3 cups fresh broccoli florets
- 2 tablespoons olive oil divided
- 2 tablespoons butter
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ½ cup chicken broth
- ¼ cup heavy cream
- ½ cup shredded parmesan cheese
- Squeeze of fresh lemon juice
- Fresh parsley for garnish optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced kielbasa and cook for 4–5 minutes until browned. Remove and set aside.
- Add the remaining olive oil to the skillet. Add gnocchi in a single layer and cook for 3–4 minutes, stirring occasionally, until lightly golden.
- Add broccoli florets and chicken broth. Cover and cook for 3–4 minutes until broccoli is bright green and tender.
- Add butter, garlic, salt, pepper, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Pour in the heavy cream and stir to combine.
- Return the kielbasa to the skillet and toss everything together.
- Sprinkle in parmesan cheese and cook for 1–2 minutes until melted and the sauce is creamy.
- Finish with a squeeze of fresh lemon juice.
- Garnish with fresh parsley and extra parmesan if desired. Serve immediately.
Notes
Use a 12-inch skillet or larger for best results.
Freshly shredded parmesan melts more smoothly than pre-grated.
Leftovers keep in the refrigerator for up to 3 days. Reheat with a splash of broth to loosen the sauce.
Not recommended for freezing.