Sausage Gnocchi with Kale (Printable)

Tender gnocchi in spicy sausage sauce with kale. Quick, hearty Italian-inspired comfort food ready in 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

# How to Make It:

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, 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 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, add gnocchi to the boiling salted water and cook 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 Advice:

01 -
  • It tastes like you simmered sauce all day, but you only need half an hour start to finish.
  • The pillowy gnocchi soaks up every bit of that spicy, tomatoey goodness and makes even picky eaters ask for seconds.
  • You probably have most of these ingredients already, and the kale sneaks in some greens without anyone complaining.
  • Cleanup is shockingly easy since everything comes together in one skillet after you boil the gnocchi.
02 -
  • Don't overcook the gnocchi or they turn gummy, pull them the moment they float and get them into the sauce right away.
  • If your sauce looks too thick, add a splash of the gnocchi cooking water before you drain it, that starchy water helps everything cling together.
  • Let the sausage brown undisturbed for a minute or two before stirring, those crispy bits add so much flavor.
  • Taste your sauce before adding extra salt, the sausage and Parmesan are already salty and it is easy to overdo it.
03 -
  • Reserve a cup of gnocchi cooking water before draining, it is liquid gold for adjusting the sauce consistency.
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet, a little extra moisture helps the sauce cling.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes infinitely better.
  • If you want extra richness, stir in a tablespoon of butter or a splash of cream at the very end.
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