@andreacstone
Andrea StoneSAVE THIS FOR YOUR NEXT 20 MIN DINNERš 1 16-oz package uncooked Italian chicken sausage, casings removed 2 shallots, diced 3 cloves garlic, minced 3 tablespoons all purpose flour 2 cups low-sodium chicken broth 1/2 cup heavy cream 1 16-oz package gnocchi (shelf-stable, from dried pasta section) 1 teaspoon Italian seasoning (I use HARMONY MEDITERRANEAN BLEND) 1/4 teaspoon red pepper flakes, optional 3/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1 cup frozen peas 1/2 cup freshly grated Parmesan cheese, plus more for topping Zest of 1 lemon 1 tablespoon freshly squeezed lemon juice 1 tablespoon chopped parsley to serve Instructions Heat olive oil in a large skillet over medium-high heat. Add the chicken sausage (donāt forget to remove the casings!) and use a wooden spoon or meat masher to break it up into small pieces. Cook for 5-6 minutes, stirring occasionally, until golden brown. Add the shallots and garlic to the skillet and cook for 2 minutes, stirring frequently. Add in the flour and cook for 1 more minute, continuing to stir. Add the chicken broth, heavy cream, gnocchi, Italian seasoning, red pepper flakes (if using), salt, and pepper and stir to combine. Once the liquid is simmering, reduce the heat to medium-low and cover the pan with a lid. After 4 minutes, stir in the frozen peas, grated parmesan cheese, lemon zest, and lemon juice. Continue to stir for 1-2 minutes until the peas have warmed through. Taste and season with more salt and pepper if desired. #weeknightdinner #dinnerrecipe #dinner #weeknightdinners
On the profile Ā· Jul 12, 2026