Skillet Baked Vegan Sausage, Kale and Artichoke Gnocchi with Pistachio Pesto
Imagine this: A big skillet of pillowy gnocchi nestled in a pool of herby pistachio pesto, covered in creamy vegan cheese and crispy breadcrumbs, and baked until it reached bubbly, gooey-gooey perfection. This Skillet Baked Vegan Sausage, Kale and Artichoke Gnocchi with Pistachio Pesto is easy enough for a weeknight dinner, but decadent enough for a Holiday centerpiece!
Ingredients
Pistachio Pesto:
- 1 ½ packed cups fresh basil leaves stems removed
- ½ cup extra virgin olive oil
- ¼ cup nutritional yeast
- ¼ cup Setton Farms Salt & Pepper Seasoned Pistachio Kernels
- 3 cloves garlic
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes optional
Skillet Baked Gnocchi:
- 4 tablespoons vegan butter
- 14 oz vegan sausage
- 1 small white onion chopped (about 1 cup)
- 6 cloves minced garlic about 3 tablespoons
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound 16 oz vegan friendly uncooked gnocchi (homemade or store bought)
- 1 bunch kale roughly chopped
- 1 cup vegetable broth
- 1 14 oz can artichoke hearts, drained, rinsed and quartered
- Pistachio Pesto recipe above
- 2 cup vegan mozzarella cheese
- 1 cup panko breadcrumbs
- Fresh lemon zest for garnish
- Minced fresh parsley for garnish
Instructions
- Preheat oven to 400° degrees F.
- To make the pistachio pesto, place the ingredients in a blender or food processor and pulse until smooth. Taste and adjust seasonings if necessary. Set aside.
- Place the butter in a large cast iron or oven safe skillet over medium heat. Once the butter is melted, add vegan sausage and cook until heated through, breaking it up into bite size pieces with the back of a wooden spoon, 6 to 8 minutes.
- Add the onion and garlic, and season with the Italian seasoning, salt and pepper. Cook, stirring often, until the onion becomes translucent and the garlic fragrant, 3 to 5 minutes.
- Toss in the gnocchi, kale, broth, artichoke hearts, Pistachio Pesto and cheese, mixing gently to combine all the ingredients.
- Off the heat, top the skillet gnocchi with the breadcrumbs in an even layer and bake in the preheated oven until the breadcrumbs are golden brown and crispy, and the cheese and sauce are bubbly, 15 to 20 minutes.
- Before serving, let cool for 5 to 10 minutes. Garnish with the zest of 1 fresh lemon and fresh minced parsley. Enjoy!
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