Chicken Sausage and Mushroom Cauliflower Gnocchi
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This one-pan recipe pairs frozen cauliflower gnocchi with mushrooms, chicken sausage, and a garlic pepper tomato sauce to create a flavor-packed meal in about 30 minutes. Each high volume, 10-ounce serving has 24 grams of protein with just 23 grams of carbs and 310 calories. And in case you have veggie haters in your house like I do, this dish reheats beautifully. Leftovers for the win!
Below, you’ll find a tutorial with photos for each step in case you’re a visual learner. I’ve included notes for ingredient substitutions and alternatives in each step. While you can pick up all the ingredients in one quick Trader Joe’s run, I’ve dropped a few suggestions for those without access to TJ’s.
You’ll also find a printable recipe card at the bottom of the post.
Step 1: Prepare your ingredients.
The only ingredient missing in the photo above is the Trader Joe’s frozen cauliflower gnocchi that you’ll pop in the microwave. If you don’t have access to Trader Joe’s, Green Giant made cauliflower gnocchi now. You can find it at Walmart, Target, HEB, or use their store locator. Though I’ll add I’ve not tried the Green Giant version.
If you can’t find either cauliflower gnocchi product, use the real deal. Or you could even use another pasta and throw in a few extra vegetables like in my Italian sausage pasta bake.
Step 2: Brown sliced chicken sausage and mushrooms in a nonstick skillet.
Take note that the recipe calls for a nonstick skillet and doesn’t call for oil. I’ve included a note in the recipe card below that if you’re using stainless steel or cast iron, you may want to incorporate some olive oil. Either that, or use the red wine vinegar intermittently to deglaze the pan as needed.
For the garlic herb chicken sausages, each one has 130 calories, 17g of protein, and 7g of fat in case you need to find something similar. If you’re having trouble finding chicken sausage, any leaner fully cooked sausage link would do the trick. My cajun sausage pasta bake calls for a turkey sausage by Johnsonville.
And while the recipe calls for baby bella mushrooms, you could use just about any white mushroom. And I definitely used pre-sliced mushrooms to save time!
Step 3: Add minced garlic and hot pepper sauce.
These two ingredients add a ton of flavor. If you don’t have access to Trader Joe’s, you could use another pepper sauce or paste (think: sriracha, chili garlic, etc.). You could also try mixing some red pepper flakes in olive or chili oil. Add these ingredients carefully to avoid over-spicing the dish.
Side note: If you’ve been on the fence about buying the Trader Joe’s Italian Bomba sauce, it makes a mean dipping sauce for fries or other crispy snacks like my garlic parmesan air fried cauliflower gnocchi.
Step 4: Add red wine vinegar.
Since you’ll be using a nonstick skillet, you shouldn’t need to do much deglazing here. The red wine vinegar is primarily for flavor and to add acidity in addition to the marinara (coming up next).
If you don’t have red wine vinegar on hand, you can probably get away with just about any vinegar. If you have red wine on hand, that’ll do the trick as well.
Step 5: Add your choice of marinara.
The recipe calls for Trader Joe’s traditional marinara which has 30 calories per half cup. Flavor wise, it’s a fine marinara, but you’ll be perfectly fine substituting your choice of pasta sauce here.
Step 6: Add cherry tomatoes.
Trader Joe’s sells San Marzano plum tomatoes that would be great in this recipe, but any ol’ cherry or grape tomato will work just fine.
Step 7: Add microwaved cauliflower gnocchi.
Ah, finally, the big cauliflower gnocchi reveal. Like I mention in the recipe card below, feel free to use other cooking methods to bring your gnocchi to life. I’ve tried every method from pan sauté to air fry, and I can’t tell much difference in texture if I’m being honest. Just get it warm and in the pan so the magic you’ve created with all the other ingredients can get to work.
Depending on how long your cauliflower gnocchi has been resting, you may want to test a piece to make sure it doesn’t need a bit longer in the sauce to come up to temperature before serving.
Step 8: Top with grated cheese and serve!
You should be ready to rock. If you have any questions about this sausage and mushroom gnocchi, drop a comment at the bottom of this post. I also have a free Facebook group with more than 12k home cooks that’s an awesome resource to have in your pocket.
- 12 oz Trader Joe's Frozen Cauliflower Gnocchi
- 4 Trader Joe's Garlic Herb Chicken Sausages, sliced
- 8 oz Baby Bella Mushrooms, sliced
- 8 oz Cherry Tomatoes, halved
- 4 cloves (20g) Garlic, minced
- 2 Tbsp (28g) Trader Joe's Italian Bomba Pepper Sauce (optional)
- 1/4 C (60g) Red Wine Vinegar
- 1 C (232g) Trader Joe's Traditional Marinara
- 1 oz Grated Parmesan Reggiano, for topping
- Add the frozen cauliflower gnocchi to a bowl and microwave*, covered, for 5 minutes. Set aside.
- Add the sliced mushrooms and chicken sausages to a large nonstick* skillet over medium-high heat. Cook for 6-8 minutes, stirring occasionally, until both start to brown and crisp around the edges.
- Add the garlic and optional pepper sauce. Cook for 30-60 seconds, stirring to fully incorporate.
- Add the red wine vinegar, stir everything together, and cook until no liquid remains, about 30-60 seconds. Add the marinara and stir to fully incorporate.
- Add the halved tomatoes and cook for 2-3 minutes until they begin to soften before adding the microwaved gnocchi. Turn off the heat and stir everything together until the gnocchi is evenly coated in the sauce.
- Grate fresh parmesan reggiano, pecorino, or your choice of cheese on top as you serve. Enjoy!
*You can use the instructions on the packaging to warm the gnocchi without a microwave.
**If you use stainless steel or cast iron, you may want to use a bit of olive oil in step 2.
Each serving has 8 WW SmartPoints (blue plan).
Nutrition Information:Yield: 4 Servings Serving Size: 275 grams
Amount Per Serving: Calories: 310Total Fat: 13gSaturated Fat: 3.5gCarbohydrates: 23gFiber: 5.5gSugar: 5.3gProtein: 24g