Sausage Gnocchi with Kale (Printable Version)

Tender gnocchi in a rich spicy sausage sauce with wilted kale. Hearty, comforting, and ready in just 30 minutes.

# What You'll Need:

→ Gnocchi

01 - 1 lb potato gnocchi, fresh or shelf-stable

→ Sausage & Vegetables

02 - 10.5 oz spicy Italian sausage, casings removed
03 - 1 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 4 oz fresh kale, stems removed and roughly chopped
07 - 14 oz canned diced tomatoes

→ Seasonings

08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes
10 - Salt and freshly ground black pepper to taste

→ Finishing

11 - 1/4 cup grated Parmesan cheese, plus extra for serving
12 - Fresh basil for garnish, optional

# Directions:

01 - Bring a large pot of salted water to a boil.
02 - Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
03 - Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Add kale and cook, stirring frequently, until wilted, 2 to 3 minutes.
05 - Stir in diced tomatoes, oregano, and red pepper flakes. Simmer uncovered for 7 to 8 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
06 - Cook gnocchi according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain using a slotted spoon.
07 - Add cooked gnocchi to the sauce and toss gently to coat. Stir in Parmesan cheese until melted and creamy.
08 - Serve hot, garnished with extra Parmesan cheese and fresh basil if desired.

# Additional Tips::

01 -
  • It feels fancy but uses pantry staples and comes together faster than ordering takeout.
  • The gnocchi soaks up all that spicy, tomatoey sausage flavor and turns pillowy soft.
  • Kale adds a touch of bitterness that cuts through the richness without making it feel like a salad.
  • Leftovers reheat beautifully and taste even better the next day when the flavors marry.
02 -
  • Do not overcook the gnocchi or they turn gummy, pull them out as soon as they float.
  • If your sauce looks too thick, save a cup of the gnocchi cooking water and stir in a splash to loosen it.
  • Remove the sausage casings before cooking or you will spend ten minutes fishing out chewy bits.
  • Taste the sauce before adding extra salt, the sausage and Parmesan are already salty.
03 -
  • Use a slotted spoon to transfer the gnocchi straight from the pot to the skillet, a little starchy water helps the sauce cling better.
  • Brown the sausage in a single layer without stirring too much at first, it develops more flavor when it gets crispy edges.
  • Grate your own Parmesan instead of buying pre-shredded, it melts smoother and tastes sharper.
  • If you accidentally oversalt the sauce, stir in a teaspoon of sugar to balance it out.
Return