Creamy French Onion Sausage & Gnocchi Skillet
Ingredients (4 servings):
• 1 tbsp olive oil
• 12 oz chicken sausage, sliced into ½-inch rounds
• 2 large yellow onions, thinly sliced
• 1 tbsp unsalted butter
• ½ tsp salt, plus more to taste
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves, plus more for finishing
• ½ tsp black pepper
• ¼ tsp red pepper flakes, optional
• 1 tbsp all-purpose flour
• 1¾ cups low-sodium chicken broth, plus more as needed
• ½ cup whole milk or half-and-half
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 lb shelf-stable potato gnocchi
• 1 (15-oz) can cannellini or Great Northern beans, drained and rinsed
• 2 cups baby spinach, optional
• ¾ cup shredded Gruyère
• Fresh thyme or parsley, for finishing
Instructions:
1. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Add the sliced sausage and cook for about 4–5 minutes, flipping occasionally, until nicely browned. Then transfer to a plate and set aside.
3. Reduce the heat to medium-low. Add the butter, sliced onions and salt.
4. Cook for 18–25 minutes, stirring every few minutes, until the onions are very soft, jammy and deeply golden.
If they’re sticking or browning too quickly, add 1–2 tablespoons of water and scrape up the browned bits.
5. Add the garlic, thyme, black pepper and red pepper flakes. Cook for about 30 seconds.
6. Sprinkle in the flour and stir continuously for 1 minute.
7. Gradually pour in the chicken broth while stirring and scraping all those caramelized bits from the bottom.
8. Stir in the milk, Dijon, Worcestershire, and to a gentle simmer.
9. Add the uncooked gnocchi directly to the sauce. Cover and simmer over medium-low for about 4–5 minutes, stirring once or twice, until the gnocchi are almost tender.
10. Stir in the browned sausage and drained beans.
11. Add the spinach, and cook for another 2–3 minutes, until wilted.
12. Add another splash of broth if necessary. Taste and adjust salt and pepper.
13. Sprinkle Gruyère all over the skillet, and transfer under the broiler for 2–4 minutes, watching closely, until the cheese is melted, bubbling and beautifully golden in spots.
14. Finish with thyme, pepper, and enjoy!
#frenchonion #gnocchi #beanstiktok #easyrecipe #dinnerideas #recipe #shorts #youtubeshorts
2 Comments
Creamy French Onion Sausage & Gnocchi Skillet
Ingredients (4 servings):
• 1 tbsp olive oil
• 12 oz chicken sausage, sliced into ½-inch rounds
• 2 large yellow onions, thinly sliced
• 1 tbsp unsalted butter
• ½ tsp salt, plus more to taste
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves, plus more for finishing
• ½ tsp black pepper
• ¼ tsp red pepper flakes, optional
• 1 tbsp all-purpose flour
• 1¾ cups low-sodium chicken broth, plus more as needed
• ½ cup whole milk or half-and-half
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 lb shelf-stable potato gnocchi
• 1 (15-oz) can cannellini or Great Northern beans, drained and rinsed
• 2 cups baby spinach, optional
• ¾ cup shredded Gruyère
• Fresh thyme or parsley, for finishing
Instructions:
1. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Add the sliced sausage and cook for about 4–5 minutes, flipping occasionally, until nicely browned. Then transfer to a plate and set aside.
3. Reduce the heat to medium-low. Add the butter, sliced onions and salt.
4. Cook for 18–25 minutes, stirring every few minutes, until the onions are very soft, jammy and deeply golden.
If they’re sticking or browning too quickly, add 1–2 tablespoons of water and scrape up the browned bits.
5. Add the garlic, thyme, black pepper and red pepper flakes. Cook for about 30 seconds.
6. Sprinkle in the flour and stir continuously for 1 minute.
7. Gradually pour in the chicken broth while stirring and scraping all those caramelized bits from the bottom.
8. Stir in the milk, Dijon, Worcestershire, and to a gentle simmer.
9. Add the uncooked gnocchi directly to the sauce. Cover and simmer over medium-low for about 4–5 minutes, stirring once or twice, until the gnocchi are almost tender.
10. Stir in the browned sausage and drained beans.
11. Add the spinach, and cook for another 2–3 minutes, until wilted.
12. Add another splash of broth if necessary. Taste and adjust salt and pepper.
13. Sprinkle Gruyère all over the skillet, and transfer under the broiler for 2–4 minutes, watching closely, until the cheese is melted, bubbling and beautifully golden in spots.
14. Finish with thyme, pepper, and enjoy!
#frenchonion #gnocchi #beanstiktok #easyrecipe #dinnerideas #recipe #shorts #youtubeshorts
Looks delicious