Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, kale, and tomato sauce—a comforting 30-minute Italian-inspired dish.

# What You 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 - 0.5 teaspoon red pepper flakes, optional
10 - Salt and freshly ground black pepper to taste

→ Finishing

11 - 0.25 cup grated Parmesan cheese, plus extra for serving
12 - Fresh basil for garnish, optional

# How-To Steps:

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 onion and cook until softened, about 3 minutes. Stir in 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 - 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 additional Parmesan cheese and fresh basil if desired.

# Expert Suggestions:

01 -
  • It tastes like you simmered sauce all day, but you only dirtied one skillet and a pot.
  • The gnocchi get crispy edges where they touch the pan, adding texture you didn't know you needed.
  • Kale sneaks in some greens without tasting virtuous or boring.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't rinse the gnocchi after draining, that starch helps the sauce cling to every dumpling.
  • If your sauce looks too thick, add a few spoonfuls of the gnocchi cooking water to loosen it up and make it silky.
  • Fresh gnocchi cooks faster than shelf-stable, so watch closely and pull them the second they float.
03 -
  • Let the sausage sit undisturbed for a minute or two before breaking it up, this creates those crispy browned bits that add so much flavor.
  • Taste the sauce before adding the gnocchi, it should be slightly overseasoned because the pasta will dilute it.
  • Use a slotted spoon to transfer the gnocchi from the pot to the skillet, dragging a little starchy water with them helps the sauce come together.
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