Sausage Gnocchi with Kale (Printable version)

Tender gnocchi with spicy sausage, kale, and tomato sauce. Ready in 30 minutes for a satisfying weeknight dinner.

# 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 tablespoon 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 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes, optional
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

# How To Make:

01 - Bring a large pot of salted water to a rolling boil for cooking 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, approximately 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 chopped kale and cook, stirring frequently, until wilted, 2 to 3 minutes.
05 - Stir in diced tomatoes, dried 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 - While the sauce simmers, add gnocchi to the boiling water and cook according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain carefully using a slotted spoon.
07 - Add cooked gnocchi to the sauce and toss gently to coat evenly. Stir in Parmesan cheese until fully melted and the mixture becomes creamy.
08 - Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes like you simmered sauce for hours, but you're done in thirty minutes.
  • The gnocchi soak up all that spicy, tomatoey richness and turn pillowy soft.
  • Kale adds just enough bitterness to balance the sausage without tasting like virtue.
  • It's the kind of one-pan comfort that makes weeknights feel less like a race.
02 -
  • Don't skip removing the kale stems, they stay tough and stringy no matter how long you cook them.
  • If your sauce looks dry, save a cup of the gnocchi cooking water to loosen it up, that starchy water helps everything cling.
  • Taste the sausage before you add salt, some brands are heavily seasoned and you'll end up oversalting the whole dish.
03 -
  • Let the sausage brown undisturbed for a minute before you start breaking it up, those crispy edges add so much flavor.
  • If the gnocchi stick together after draining, toss them with a tiny bit of olive oil before adding them to the sauce.
  • Serve this with crusty bread to soak up every last bit of sauce, it's too good to waste.
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