Sausage Gnocchi with Kale (Printable Version)

Tender gnocchi in spicy sausage tomato sauce with kale, ready in 30 minutes for a comforting 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

# Method:

01 - Bring a large pot of salted water to a 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 kale to the skillet and cook, stirring occasionally, until wilted, 2 to 3 minutes.
05 - Stir in canned 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, 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.

# Expert Suggestions:

01 -
  • It tastes like youve been simmering sauce all day, but its done in under half an hour.
  • The spicy sausage and soft gnocchi create the kind of comfort that makes you forget about everything else.
  • You can use whatever greens are languishing in your fridge and still feel like a kitchen genius.
02 -
  • Dont overcook the gnocchi or theyll turn gummy, pull them the moment they float.
  • If your sauce looks too thick, save a cup of the gnocchi water and stir in a splash to loosen it up.
  • Taste before you add salt, the sausage and Parmesan are already salty and I once over-seasoned a whole batch.
03 -
  • Use a slotted spoon to transfer the gnocchi straight from the pot to the skillet, a little starchy water clinging to them helps the sauce come together.
  • If you want it creamier, stir in a couple tablespoons of heavy cream or mascarpone at the end.
  • Always taste your sausage raw if youre unsure of the heat level, it saves you from surprises later.
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