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Creamy Sausage and Gnocchi Skillet

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This creamy sausage and gnocchi skillet is a savory and filling one-pan meal! It’s made with Italian sausage, kale, cauliflower gnocchi, and a creamy, simple sauce. This recipe is paleo, gluten-free and AIP.


Units Scale
  • 1 cup full-fat coconut milk
  • 1/2 cup chicken broth
  • Juice of half a lemon
  • 2 tsp arrowroot starch
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 lb italian sausage (for AIP)
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups of kale, chopped and destemmed
  • 1012 oz cauliflower gnocchi, cooked & prepared as directed (Trader Joes brand, or this for AIP)
  • 2 slices of bacon, cooked and chopped
  • 1 tbsp parsley, chopped


  1. Combine the coconut milk, chicken broth, lemon juice, arrowroot starch and salt and pepper in a bowl and whisk together. Set aside.
  2. Using a large skillet, brown the sausage and crumble with a wooden spoon. Once cooked, set aside and reserve about 2 tbsp of fat in the pan (or add extra fat if needed)
  3. Add the onion to the pan and cook for 3-4 minutes or until lightly translucent. Add the garlic and kale and cook until the kale is wilted.
  4. Pour in coconut milk mixture and stir. Bring to a low simmer for 1-2 minutes to allow the sauce to thicken.
  5. Reincorporate the sausage, and add the gnocchi and bacon. Stir to combine and coat. Simmer for a few minutes to heat and reduce the sauce.
  6. Remove from the heat and serve topped with fresh parsley.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 20
  • Cook Time: 20
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Italian Inspired


  • Serving Size: 1 serving
  • Calories: 705
  • Fat: 53.2g
  • Carbohydrates: 34.7g
  • Fiber: 0.8g
  • Protein: 23.1g