Sausage Gnocchi with Kale (Printable Version)

Enjoy tender gnocchi coated in a savory sauce with spicy sausage and vibrant kale. A comforting, easy-to-make main course.

# 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 (optional, adjust to taste)
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 for the gnocchi.
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 onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
04 - Add kale and cook, stirring, until wilted, 2–3 minutes.
05 - Stir in diced tomatoes, oregano, and red pepper flakes. Simmer uncovered for 7–8 minutes, letting the sauce thicken. Season with salt and pepper.
06 - While the sauce simmers, cook gnocchi according to package instructions until they float to the surface (about 2–3 minutes). Drain.
07 - Add cooked gnocchi to the sauce and toss gently to coat. Stir in Parmesan cheese until melted and creamy. Serve hot, garnished with extra Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan while the gnocchi water boils, meaning minimal cleanup
  • The sausage creates its own rich sauce that clings to every pillow of gnocchi
  • Ready in 30 minutes but tastes like it simmered all afternoon
02 -
  • Overcooked gnocchi turns into mush, so remove them immediately when they float, don't wait even 30 seconds longer
  • Let the sauce reduce until it coats the back of a spoon, watery sauce won't cling to the gnocchi properly
03 -
  • Don't overcrowd the pan when browning sausage, work in batches if necessary so the meat actually browns instead of steaming
  • Reserve a splash of gnocchi cooking water before draining, it can thin a too-thick sauce without watering down the flavor
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