Sausage Gnocchi with Kale (Printable Version)

Tender gnocchi with spicy sausage, kale, and tomato sauce. A hearty 30-minute Italian-inspired comfort meal.

# 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, 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

# Cooking Steps:

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 to the skillet and cook, stirring constantly, 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 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 - Transfer to serving bowls and serve hot, garnished with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It feels like a slow-cooked Sunday dinner but takes less than half an hour from start to finish.
  • The pillowy gnocchi soaks up all that spicy, tomatoey sausage flavor in a way regular pasta just cant match.
  • Its hearty enough to silence even the hungriest crowd without leaving you stuck at the stove.
  • You only need one skillet and one pot, which means cleanup is almost as easy as cooking it.
02 -
  • Don't overcook the gnocchi or they'll turn gummy, as soon as they float they're done and ready to drain.
  • If your sauce looks too thick, add a splash of the gnocchi cooking water to loosen it up and make it silky.
  • Taste the sauce before adding salt because the sausage and Parmesan are already salty.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, it's starchy and perfect for loosening the sauce if it gets too thick.
  • Use a slotted spoon to transfer the gnocchi straight from the pot to the skillet so a little cooking water comes along and helps the sauce cling.
  • Let the sauce sit for a minute after you turn off the heat, it thickens up and the flavors settle together beautifully.
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