French Onion & Autumn Veggie Gnocchi Skillet

The flavor of a delicious bowl of French Onion Soup, but turned into a skillet with butternut squash, sweet peppers, kale, sausage and gnocchi!

And the best part is: it’s made in one pan so fewer dishes! My husband gave this one a 10/10!

Makes 4-6 servings

Ingredients:

4 sausage links, sliced into ½ inch slices (I used cheddar chicken sausages but you could use an Italian sausage, apple sausage, etc)

2 Tbsp. butter, divided

1 small butternut squash, chopped small

2 sweet peppers, sliced into half moons

2 large yellow onions, sliced into thin half moons

2 Tbsp. balsamic vinegar, divided

1 Tbsp. fresh sage or thyme, minced finely (1/2 tsp. dried)

1 Tbsp. AP flour

2 c. beef broth (you can use an alternative broth but this really helped with the French Onion flavor so this is what I recommend)

½ c. milk or half and half

1 tsp. dijon mustard

1 lb. gnocchi (I used shelf stable but I’m sure you can use refrigerated too)

1 c. kale, chopped (or spinach or chard)

4 oz. swiss or mozzarella, shredded

salt and pepper to taste

Directions:

Preheat your oven to 400 degrees Fahrenheit (unless you plan to broil— see note at the bottom).

In an oven-safe large skillet (cast iron works great or a dutch oven would work too), melt 1 tablespoon of butter over medium heat and add the sausage link slices. Cook for a couple minutes, flipping every so often until the sausages are lightly browned. Remove from the pan and set in a medium bowl to the side.

Next, add the butternut, sweet peppers and a sprinkle of salt and pepper. Sauté for 10-12 minutes or until lightly browned and until the squash is tender in the center. Remove from the pan and add to the sausage bowl.

Then, reduce the heat to low and add the other tablespoon of butter to the pan along with the onions. Cook low and slow for at least 20 minutes but up to 45 if you are willing/able to let them go for that much time. The longer you cook them, the more depth of flavor they will develop (they are still very delicious at 20 minutes). Stir occasionally. You want them to be significantly softened and to start developing a dark brown color.

Then, stir in one tablespoon of balsamic vinegar, the sage/thyme and a sprinkle of salt and pepper. Sprinkle the flour over the top, stir it in and cook for one minute.

Add the beef broth, milk, dijon and other tablespoon of balsamic and bring to a low boil. Add the gnocchi and cook for one minute (my package instructions said to boil for 1-3 minutes so whatever yours says- go for the lower amount of time).

Add back in the sausage, butternut and sweet peppers. Add in the kale and stir well. Sprinkle the cheese on top, turn off the burner, and set the pan into the preheated oven for 3-5 minutes or until the cheese is melted.***

***note: the broiler in my oven doesn’t work so I just use the oven to melt the cheese— feel free to broil for a couple minutes instead.