Creamy Sausage and Gnocchi Skillet
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.
Ingredients
- 1 cup full-fat coconut milk
- ½ cup chicken broth
- Juice of half a lemon
- 2 tsp arrowroot starch
- ½ tsp sea salt
- ¼ tsp black pepper omit for AIP
- 1 lb italian sausage for AIP
- ½ medium onion diced
- 3 cloves garlic minced
- 3 cups of kale chopped and destemmed
- 10-12 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
Instructions
- Combine the coconut milk, chicken broth, lemon juice, arrowroot starch and salt and pepper in a bowl and whisk together. Set aside.
- 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)
- 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.
- Pour in coconut milk mixture and stir. Bring to a low simmer for 1-2 minutes to allow the sauce to thicken.
- 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.
- Remove from the heat and serve topped with fresh parsley.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1servingCalories: 705kcalCarbohydrates: 34.7gProtein: 23.1gFat: 53.2gFiber: 0.8g
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