Creamy Kielbasa Gnocchi Skillet arrives at the table with glossy pillows of potato gnocchi and warm, caramelized kielbasa—an elegant weeknight skillet in just 30 minutes. This dish balances silky cream, sharp Parmesan, and fragrant herbs for a refined comfort plate. Pair it with lighter skillet fare like our creamy garlic chicken and broccoli skillet for a composed menu.
Why Make This Recipe
- Effortless Yet Elegant: One pan, quick assembly, restaurant-worthy textures.
- Minimal Ingredients: Pantry-friendly components create maximum depth.
- Impressive Flavor: Smoky kielbasa, nutty Parmesan, and a bright herb finish lift simple gnocchi.
What elevates this above ordinary versions is the technique: browning the kielbasa for caramelized fat, deglazing to capture all the fond, and finishing with cream and acid for balance—resulting in a glossy sauce that clings to each dumpling.
Ingredients
Base
- 1 lb (450 g) potato gnocchi, fresh or refrigerated
- 12 oz (340 g) kielbasa, sliced into 1/2-inch rounds
- 1 tbsp olive oil
Aromatics & Vegetables
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced (about 2 tsp)
- 2 cups baby spinach (optional, roughly chopped)
Sauce
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/2 cup (45 g) freshly grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tbsp unsalted butter, room temperature
- Salt and freshly ground black pepper, to taste
Topping & Finish
- 2 tbsp fresh parsley, finely chopped
- Zest of 1/2 lemon (optional)
- Red pepper flakes, optional pinch
Precision notes: use room-temperature butter for a silkier finish; grate Parmesan fresh for better melt and flavor; finely chop fresh herbs for even distribution.
How to Make Creamy Kielbasa Gnocchi Skillet:
- Prep ingredients: slice the kielbasa, grate the Parmesan, mince garlic, and have cream and broth measured and nearby. This mise en place keeps the pan hot and efficient.
- Brown the kielbasa: heat olive oil in a large skillet over medium-high heat. Add kielbasa in a single layer and sear 3–4 minutes per side until edges are deeply caramelized and fragrant. Transfer to a plate, leaving rendered fat in the pan. Tip: don’t crowd the pan—give the meat room to brown.
- Soften aromatics: reduce heat to medium, add onion and a pinch of salt. Sauté 4–5 minutes until translucent and slightly golden. Add garlic and cook 30 seconds until aromatic; avoid browning the garlic.
- Deglaze the pan: pour in the chicken broth and stir, scraping the browned bits (fond) from the bottom. Deglazing captures concentrated flavor and builds the sauce.
- Build the sauce: stir in the cream and Dijon mustard, bring to a gentle simmer; the sauce should thicken slightly and coat the back of a spoon. Watch for a subtle glossy sheen—about 2–3 minutes.
- Finish with gnocchi: add the gnocchi and return kielbasa to the skillet. Simmer 3–5 minutes until gnocchi are tender and have absorbed some sauce; the gnocchi should be pillowy and the sauce should cling to each piece. If the sauce is too thick, add a splash of broth.
- Add cheese and butter: stir in Parmesan and room-temperature butter off the heat to enrich and slightly thicken the sauce. Season with salt and pepper; add spinach now if using, letting residual heat wilt it into the sauce. Tip: adjust seasoning at the end—cheese adds salt, so taste before adding more.
- Finish and garnish: finish with chopped parsley and a bright touch of lemon zest for contrast. Serve immediately while the sauce is velvety and hot.
How to Serve Creamy Kielbasa Gnocchi Skillet:
Serve the skillet straight from the pan for rustic elegance or plate individual portions on warmed porcelain for a refined look. Spoon gnocchi into shallow bowls, position kielbasa slices on top, and drizzle any remaining sauce. Garnish with a scattering of parsley and a tiny lemon twist. For an accompanying course, a crisp green salad or the vibrant herb notes of creamy garlic spinach salmon complement the richness beautifully.
How to Store Creamy Kielbasa Gnocchi Skillet:
Cool to room temperature for no more than one hour, then transfer to an airtight container. Refrigerate up to 3 days. To preserve texture, add a splash of broth or cream when reheating and warm gently over low heat, stirring to restore silkiness. Avoid microwaving on high, which can make the gnocchi gummy—reheat slowly on the stovetop.
Tips to Make Creamy Kielbasa Gnocchi Skillet:
- Use a hot skillet to properly brown kielbasa; the caramelized edges add savory depth.
- Freshly grate Parmesan rather than pre-shredded for smoother melting and superior flavor.
- If using frozen gnocchi, cook briefly in simmering sauce until they float and become tender.
- For a lighter finish, swap half the cream for whole milk and reduce simmer time.
Variation (if any):
Elevate the skillet by substituting smoked Andouille for kielbasa for a spicier profile. Add roasted cherry tomatoes for a bright, jammy contrast, or finish with a drizzle of browned butter and sage for a nutty, aromatic twist. For a vegetarian take, replace kielbasa with pan-roasted mushrooms and smoked paprika to mimic depth.
FAQs:
Can I use frozen gnocchi?
Yes. Add frozen gnocchi directly to the simmering sauce; cook until they float and are tender, about 4–6 minutes. Ensure the sauce reaches a gentle simmer before adding.
Is there a lighter dairy option?
You can substitute half-and-half for heavy cream and increase Parmesan slightly to maintain body, but cook briefly to prevent separation. Alternatively, use full-fat coconut milk for a dairy-free, subtly sweet variation.
How do I prevent gummy gnocchi?
Avoid overworking or overcrowding the pan. Use gentle simmering rather than a rapid boil, and reheat slowly with a splash of liquid to recover texture.
Conclusion
Creamy Kielbasa Gnocchi Skillet is a polished, fast-cooked dish that combines smoky sausage, pillowy gnocchi, and a lusciously balanced cream sauce—perfect for a refined weeknight or an effortless dinner with guests. Its techniques—browning, deglazing, and finishing with butter and cheese—are simple but yield layered flavors and a silky texture. Share your adaptations and plating photos in the comments to inspire fellow readers, and consider pairing this skillet with a bold pasta for a themed evening like the one-pot creamy Cajun dish found at one-pot creamy Cajun sausage pasta. How would you make this dish your own?
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Creamy Kielbasa Gnocchi Skillet
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A quick and elegant dish featuring potato gnocchi, caramelized kielbasa, and a silky cream sauce, perfect for a weeknight dinner.
Ingredients
- 1 lb (450 g) potato gnocchi, fresh or refrigerated
- 12 oz (340 g) kielbasa, sliced into 1/2-inch rounds
- 1 tbsp olive oil
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced (about 2 tsp)
- 2 cups baby spinach (optional, roughly chopped)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/2 cup (45 g) freshly grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tbsp unsalted butter, room temperature
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, finely chopped
- Zest of 1/2 lemon (optional)
- Red pepper flakes, optional pinch
Instructions
- Prep ingredients: slice the kielbasa, grate the Parmesan, mince garlic, and have cream and broth measured and nearby.
- Brown the kielbasa: heat olive oil in a large skillet over medium-high heat. Add kielbasa and sear for 3–4 minutes per side until caramelized.
- Soften aromatics: reduce heat to medium, add onion and salt. Sauté for 4–5 minutes until translucent, then add garlic and cook for 30 seconds.
- Deglaze the pan: pour in chicken broth, scraping up browned bits from the bottom.
- Build the sauce: stir in cream and Dijon mustard; bring to a gentle simmer until slightly thickened, about 2–3 minutes.
- Finish with gnocchi: add gnocchi and kielbasa back to the skillet; simmer for 3–5 minutes until gnocchi are tender.
- Add cheese and butter: stir in Parmesan and butter off the heat, season with salt and pepper, and add spinach if desired.
- Finish and garnish: sprinkle with parsley and lemon zest before serving.
Notes
Use freshly grated Parmesan for better flavor and texture. For a lighter dish, consider substituting half the cream with whole milk. Cool and store leftovers properly to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg