Sausage Gnocchi with Kale (Printable Version)

Tender gnocchi with spicy sausage, kale, and rich tomato sauce. Ready in 30 minutes for a comforting weeknight meal.

# 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 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
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 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, 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, cook gnocchi according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly.
07 - Add cooked gnocchi to the sauce and toss gently to coat. Stir in Parmesan cheese until melted and the mixture becomes creamy.
08 - Serve hot, garnished with extra Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • It delivers serious comfort food flavor in half an hour, perfect for nights when youre too tired to think.
  • The spicy sausage and tender gnocchi make it hearty enough that no one asks whats for dessert.
  • You only dirty two pots, which means cleanup happens before anyone finishes their second helping.
  • The kale wilts right into the sauce so even picky eaters forget theyre eating greens.
02 -
  • Don't overcook the gnocchi or they'll turn gummy, pull them the second they float.
  • If your sauce looks too thick, add a few spoonfuls of the gnocchi cooking water to loosen it up.
  • Let the sausage brown undisturbed for a minute before stirring, that crust adds serious depth.
  • Taste the sauce before adding salt, the sausage and cheese bring a lot of seasoning already.
03 -
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet, a little starchy water clinging to them helps the sauce stick.
  • If you want deeper flavor, add a splash of white wine after the garlic and let it cook down before adding the tomatoes.
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes infinitely better.
  • Don't skip tearing the basil by hand, cutting it with a knife can bruise the leaves and dull the flavor.
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