Sausage and Corn Gnocchi
This Sausage and Corn Gnocchi is creamy, hearty, full of flavor, and comes together in one skillet! Smoky sausage, sweet corn, peppers and onions, pillowy gnocchi, and a lightly seasoned cream sauce make this such an easy and satisfying dinner.
I used Conecuh sausage for this recipe, and I highly recommend it. It adds so much smoky flavor and really makes the whole dish. Browning the sausage first also gives you those flavorful bits in the bottom of the skillet, which help build even more flavor in the sauce.
The best part is that everything finishes cooking together in the same pan. No need to boil the gnocchi separately. It cooks right in the broth and cream, soaking up all that flavor as the sauce thickens.
Ingredients
1 pound smoked sausage, sliced
2 cups frozen peppers and onions
2 cups frozen corn
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Cajun seasoning
1 tablespoon minced garlic
1 pound gnocchi
Directions
Heat a large skillet over medium-high heat.
Add the sliced smoked sausage and cook until browned on both sides.
Remove the sausage from the skillet with a slotted spoon and set aside.
To the same skillet, add the frozen peppers and onions and frozen corn.
Pour in the chicken broth and heavy whipping cream.
Add the salt, black pepper, Cajun seasoning, and minced garlic. Stir until everything is well combined.
Add the gnocchi directly to the skillet.
Return the browned sausage to the pan and stir everything together.
Cover the skillet and reduce the heat to medium-low.
Cook for about 20 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened.
Remove from the heat, give everything one final stir, and serve warm.
Why I Recommend Conecuh Sausage
You can use your favorite smoked sausage in this recipe, but I made mine with Conecuh sausage and would absolutely recommend it.
Browning the sausage first is important because it gives the outside a little color and brings out even more of that smoky flavor. Then, when you remove the sausage and build the rest of the dish in the same skillet, all those flavorful bits stay behind.
We're not wasting any of that goodness!
Once the sausage goes back into the pan, its smoky flavor works so well with the sweet corn, Cajun seasoning, and creamy sauce.
No Need to Boil the Gnocchi
One of my favorite things about this recipe is that the gnocchi goes straight into the skillet.
There is no separate pot of boiling water and no extra step of cooking and draining pasta. The gnocchi cooks right in the chicken broth and heavy whipping cream.
As it cooks, it releases a little starch into the skillet, which helps the sauce become creamy and thick. At the same time, the gnocchi absorbs all that flavor from the sausage, garlic, vegetables, and seasonings.
That means fewer dishes and more flavor, which is always a win!
Frozen Vegetables Keep It Easy
I use frozen peppers and onions and frozen corn because this recipe is all about keeping dinner simple.
There is no chopping peppers, onions, or fresh corn. Just measure them out and add them directly to the skillet.
The corn adds a little sweetness that pairs perfectly with the smoky sausage and Cajun seasoning, while the peppers and onions add extra flavor and texture.
Creamy, Smoky, and So Easy
The combination of chicken broth and heavy whipping cream creates a simple sauce that isn't complicated but still feels rich and comforting.
The Cajun seasoning adds just enough flavor and a little warmth without overpowering the rest of the dish. If you like things a little spicier, you can always add an extra sprinkle to your individual bowl.
This Sausage and Corn Gnocchi is one of those dinners that's perfect when you want something comforting without spending all night in the kitchen. It's creamy, smoky, slightly sweet from the corn, and packed with tender gnocchi.
Best of all, it's all made in one skillet!
