Proof that hearty and comforting meals can be healthy. This Gnocchi with Chicken Sausage, Brussels Sprouts and Apples is full of the good stuff, while filing you up and that void of winter comfort food.
The other day I admitted to watching an obscene amount of television during the holiday break. One can be forgiven for the grievance when they are on vacation doing nothing, right? Now that we are back to work, you would think that habit would stop.
Ha! I laugh at the face of my television. . . .errr I mean Netflix.
I think right now you can guess who joined the binge club of Making of a Murderer? Yup, that’s me. Ten hours of television completed in two nights. I’m a little tv’d out at this point to tell you the truth. The show was compelling and seriously hard to stop after each episode but now I’m ready to curl up with a good book for the next month (so I say).
Seriously, stop with the judging. What did you expect from me? Winter finally arrived in New York. It was freezing the last few nights! I wasn’t about to go for long walks in the evening! Nope, my only choice really was to curl up on the couch with a warm pug and wither away in front of the boob tube.
And so with the theme of Making a Murderer, I’m going to confess to a crime I committed with this dish. Not my idea (gasp!).
It’s true, I borrowed it from a restaurant I dined at when I was down in Atlanta back in October. There were some differences with the dish that I had and it sure was a lot more refined than this. However the overall idea of gnocchi, chicken sausage, brussels sprouts and apples stuck with me. This is hearty, winter comfort food but in a healthy light. It was time to make it my own.
As much as I wanted to make another single skillet meal, sadly it wasn’t happening this time. No matter an extra pot or a dish would get dirtied in order to brown up that gnocchi. Plus I prefer to cut down on cooking time instead of delaying it and opted for a second skillet. You can work with me on that right?
This dinner isn’t restaurant worthy, not one bit, I’ll be the first to admit that but it’s my type of weeknight cooking that keeps me satiated and I think it’ll do the same for you.
- 1 pound fresh chicken sausage (any type is fine, I went with spicy Italian)
- 1/2 pound Brussels sprouts, trimmed and halved
- 1 gala or fuji apple, cut into 1/2 inch dice
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- kosher salt and black pepper
- 1/4 teaspoon red pepper flakes
- 2 sprigs thyme or 1/2 teaspoon dried thyme
- juice from 1 lemon
- 1 - 16 ounce package fresh gnocchi
- 2 tablespoons unsalted butter
- In a cast iron skillet over medium heat, drizzle 1 tablespoon avocado oil and brown the chicken sausage on all sides. Remove from the skillet and place on your cutting board. Let cool slightly before cutting into 1 inch pieces at a diagonal. It's fine the sausage is still raw in the center, it will finish cooking in the pan.
- Add another tablespoon of oil to the skillet and add the brussels sprouts, cut side down and season with salt and pepper. Cook for 5 minutes or until they start to brown and they continue to saute for about 10 minutes or until the Brussel sprouts are browned and tender.
- Add the apple to the skillet and the cut chicken sausage. Toss together and pour in the white wine and chicken stock. Bring the liquid to a boil and reduce by half.
- Taste and adjust seasoning as necessary. Sprinkle the red pepper flakes on top, add the thyme and juice from the lemon.
- While the chicken sausage is cooking bring a large pot of salted water to boil and cook the gnocchi according to the package directions.
- As soon as they float to the top of the pot, remove with a slotted spoon and add to a skillet over medium heat with 2 tablespoons of melted butter. Brown the gnocchi in the butter for about 3-4 minutes. Season with salt and pepper.
- Toss the browned gnocchi together with the chicken sausage mix and serve immediately.
- Serves about 4 people.
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now this is my kind of meal! if only I could get my family to eat brussels we’d be set
Oh, I definitely join you on the couch. And this gnocchi…it basically everything I love in one dish. How awesome!
Have you tried this with other pasta types? I am GF and have some brown rice spiral pasta…
Hi Jenny, I have not tried this with other pasta but I don’t see any reason why you couldn’t give it a go. You may want to make it a little saucier, as I think it may turn out a little dry though. I would suggest adding some garlic and olive oil to the pasta when you mix it together.
One other suggestion is that I know I’ve seen gluten free gnocchi out there, usually at my local whole foods. Do you have one near you or a speciality market?