Vacuum-packed gnocchi is a great staple for quick meals sure to please your family. Here, it’s combined with cauliflower florets for a saucy casserole blanketed with gooey mozzarella. Even better, this impressive dish contains only five ingredients.
Active time: 22 minutes Total time: 25 minutes
Gnocchi-Cauliflower Skillet Casserole
Ingredients
- 8 ounces (227g) uncooked chicken Italian sausage
- 6 cups (385g) cauliflower, chopped
- 1 1/2 cups (355ml) low-sodium marinara sauce
- 1 pound (454g) vacuum-packed gnocchi
- 1 cup (112g) part-skim mozzarella, grated
Directions
Heat a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Remove sausage from casings and crumble into the pan. Cook until browned, stirring to crumble, about 5 minutes.
Add cauliflower and 1/2 cup (118ml) water; cover, reduce heat to medium, and cook for 5 minutes. Stir in marinara sauce and gnocchi; cover, reduce heat to medium-low, and cook until cauliflower and gnocchi are tender, about 6 minutes.
Preheat the broiler to high. Uncover the pan, and sprinkle evenly with cheese. Broil until the cheese melts, 1–2 minutes.
Serves: 6 | Serving Size: About 1 cup
Nutrition (per serving): Calories: 308; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 43mg; Sodium: 592mg; Carbohydrate: 40g; Dietary Fiber: 4g; Sugar: 5g; Protein 19g
Nutrition Bonus: Potassium: 320mg; Iron: 14%; Vitamin A: 13%; Vitamin C: 84%; Calcium: 15%
Originally published October 2020
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