Creamy Lemon Sausage and Broccoli Gnocchi

If you love the classic combination of sausage and broccoli, get ready for an upgrade. We’ve swapped traditional pasta for pillowy potato gnocchi, creating a dish that’s both hearty and irresistibly tender. Tossed in a creamy, lemon-spiked sauce and finished with nutty Parmesan and a pinch of chili flakes, this meal brings restaurant-quality flavor to your weeknight table.

Best of all, it comes together in just one pan (plus a pot for the gnocchi). The sausage browns beautifully, the broccoli gets a quick steam then char and the sauce comes together in minutes. Whether you’re cooking for two or four, this recipe is simple, satisfying and sure to become a favorite.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8.8 ounce GnocchiView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Cut broccoli florets into bite-size pieces. Zest and quarter the lemon. Thinly slice the chili pepper.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add broccoli and 2 teaspoons water. Cover and steam for 3 minutes. Uncover, increase heat to medium-high and cook, stirring occasionally, until broccoli is browned and tender, 3-6 minutes. Season with salt and pepper. Transfer to a plate.
3. Once water is boiling, add gnocchi and cook until tender, 3-4 minutes. Reserve 1 cup pasta cooking water, then drain.
4. Meanwhile, remove sausage from casings. Heat a drizzle of olive oil in the same pan over medium-high heat. Add sausage, breaking it into pieces and cook until browned and cooked through, 4-6 minutes. Transfer to a plate. If there’s excess grease, carefully pour it out.
5. Return the pan to medium heat. Add 1/2 cup reserved pasta cooking water, stock concentrate and cream cheese. Bring to a simmer, whisking, until combined and creamy, 2-3 minutes. Season with salt and pepper.
6. Stir sausage, gnocchi, broccoli, sour cream, half the Parmesan and 2 tablespoons butter into the sauce. Add lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. If needed, add more reserved pasta water a splash at a time until the gnocchi is coated in a creamy sauce. Divide among bowls, top with remaining Parmesan and serve with lemon wedges. Garnish with chili slices if desired.

Recipe Tips

FAQ

Can I use frozen broccoli instead of fresh?

Yes, but thaw and pat it dry first to avoid excess water. You may need to adjust the steaming time.

Can I substitute the pork sausage?

Absolutely. Chicken or turkey Italian sausage works well or use a plant-based sausage for a vegetarian version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.