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 reaches bubbly, ooey-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!

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pesto + gnocchi = the skillet bake of your dreams

Alright ya’ll – we’re pulling out all the stops with this one!!! Since working with the wonderful family at Setton Farms over the past few months, their Salt & Pepper Seasoned Pistachio Kernels have easily become one of my favorite snacks! I knew immediately they would be amazing in pesto sauce … and the rest is pretty much history!

Bubbly, rich sauce, doughy pillows of gnocchi, kale, artichoke hearts and a generous hit of lemon zest to brighten everything up – This one skillet pesto gnocchi is 100% certified comfort food at its finest!

how to make the best Skillet Baked Vegan Sausage, Kale and Artichoke Gnocchi with Pistachio Pesto

Get excited (as if you aren’t already), because the cheesiest, richest, ooey-est, gooey-est skillet baked gnocchi is just 45 minutes minutes away – most of that time bubbling away in the oven! Here’s how to make the coziest dish of your dreams:

1. Make the pesto … AKA the pièce de résistance of the entire dish. I’ve always been a lover of pesto of all kinds – but THIS PISTACHIO PESTO IS SPECIAL! Plus, it’s so easy to make. Just pour all the ingredients into a food processor, pulse, and set aside. Voila!
2. Sauté everything in the butter – the vegan sausage, onion, garlic, gnocchi, veggies, broth and pesto.
3. Top with crispy breadcrumbs – because we never say no to some added texture in a rich and creamy dish!
4. Bake to bubbly, golden-brown perfection.
5. Finish with some lemon zest and enjoy!

I say this is Pesto Impresto! What do you think?!

I hope ya’ll love this Skillet Baked Vegan Sausage, Kale and Artichoke Gnocchi with Pistachio Pesto as much as I do! If you give this recipe a try, make sure to snap a photo or video of your cheesy and rich pesto gnocchi perfection and share it by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.

Til next time, friends! XO!

Skillet Baked Vegan Sausage, Kale and Artichoke Gnocchi with Pistachio Pesto

Ashley

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!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Vegan

Cuisine Italian-inspired

Servings 4 -6

Ingredients

  

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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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