Sweet Potato Gnocchi with Sausage and Cauliflower

Simplify dinner with this easy 30 minute Sweet Potato Gnocchi with Sausage and Cauliflower using store bought fresh gnocchi and flavorful Berkshire pork!

Sweet Potato Gnocchi with Sausage and Cauliflower from The Girl In The Little Red Kitchen

This is a sponsored post on behalf of Sproutfield.  As always, all opinions stated are my own. Thank you for supporting brands I work with. 

Yesterday I kicked off my theme of good eating for the New Year.  As I mentioned, eating well doesn’t have to take a lot of work; all it requires is a handful of good, fresh ingredients, dedicating time in the kitchen (not a long time I swear) and the promise to yourself to keep eating this way throughout the year.

Let’s take a moment to talk about those fresh ingredients, shall we?

On a busy weeknight one of my favorite go-to ingredients is to pull some pork sausage or a bone-in pork chop out of my freezer, toss it in my skillet with some seasoning and sit down 30 minutes later to a delicious dinner.

Now this is not the pork you grew up with (you know what I’m talking about) – dry and flavorless.  No, the pork that gets stocked at my home is Berkshire pork.

Sweet Potato Gnocchi with Sausage and Cauliflower | The Girl In The Little Red Kitchen

Let me tell you a little bit about pasture raised Berkshire pork if you aren’t familiar with it. Berkshire pigs are farm raised in Virginia and are a breed that’s full of heavily marbled fat and a gorgeous pink hue. In this case, fat is not bad; fat = flavor, fat = juiciness, fat is good. It’s your friend!

Perhaps you’ve seen the name on a restaurant near you or in a magazine article – where you can’t find it is in your local grocery store.  That doesn’t mean you can’t be deprived of all things delicious and piggy! The folks at Sproutfield have developed relationships with the local farmers of Berkshire pork to deliver this incredible pasture raised meat right to your home.   Next time you claim you aren’t a pork fan, try this.  I promise, it’ll change your mind.

Plus, they carry everything you need, from sausage, to bacon, to pork chops and boston butt for pulled pork.

Sweet Potato Gnocchi with Sausage and Cauliflower- The Girl In The Little Red Kitchen

Like I said, there’s always some sort of pork product ready to go at home and dinner can get on the table quickly with this sweet potato gnocchi, sausage and cauliflower crumble.  I love how the sweetness of the gnocchi plays off the spiciness from the sausage and the crispy bite from your roasted cauliflower.

Plus, save yourself some time and pickup store bought gnocchi. If you can’t find sweet potato, butternut squash or regular potato gnocchi will work just fine.  Of course, I don’t blame you if you want to make your own gnocchi but that 30 minute dinner will now be a 2 hour one.

Sweet Potato Gnocchi with Sausage and Cauliflower
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  • 8 ounces loose Berkshire sausage meat or 2-3 Berkshire sausage links, casings removed
  • 1 - 16 ounce package sweet potato gnocchi
  • 1 small head cauliflower, cut into small florets
  • avocado or grapeseed oil
  • 1/2 teaspoon red pepper flakes
  • kosher salt
  • fresh thyme
  • 2 tablespoons unsalted butter
  • grated parmigiano reggiano cheese


  1. Heat your oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place the cauliflower in an even layer and drizzle 1 teaspoon of oil across and season with salt. Roast for 20 minutes or until tender and the florets are brown and crisp.
  2. In a non-stick skillet over medium heat drizzle 2 teaspoons of oil and break the sausage up into small pieces. Cook until the sausage is no longer pink throughout and browned, about 15 minutes. In the last few minutes add the red pepper flakes. Remove from the skillet with a slotted spoon.
  3. Bring a large pot of salted water to a boil and cook the gnocchi for two minutes, removing the cooked gnocchi with a slotted spoon.
  4. Melt the butter in the skillet that contained the sausage and place the gnocchi and leaves of thyme removed from 3 sprigs. Brown the gnocchi in the skillet 3-4 minutes per side.
  5. Add the sausage back in along with the roasted cauliflower and mix to combine.
  6. Serve with a sprinkling of grated parmigiano reggiano cheese on top.
  7. Serves 4
Recipe Type: Main

Sausage, Caulifower and Sweet Potato Gnocchi | girlinthelittleredkitchen.com

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26 thoughts on “Sweet Potato Gnocchi with Sausage and Cauliflower

    1. Susan Palmer

      I switched to avocado oil awhile back. It’s a great neutral oil that does well with high heat cooking. Definitely my new favorite cooking oil.

  1. Isabelle @ Crumb

    Love all the flavours you’ve combined in this pasta… it’s right up my alley. My local fancypants butcher makes a really nice Berkshire pork sausage with lots of fennel that would be perfect for this dish!

  2. Heather | girlichef

    I adore gnocchi (like, a lot) – but can you believe I’ve never tried sweet potato gnocchi? I either need to find a package pronto, or make some myself stat! This is totally my kind of meal, I love that sausage and cauliflower combo.

  3. Angela {Mind Over Batter}

    I never met a piece of pork I didn’t like and I’m down with pasture raised pork situations. I’ve never made gnocchi and I really need to put aside my fears and do it. This dish looks like the perfect way to start.


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