Sausage Gnocchi with Kale (Printable Version)

Tender gnocchi with spicy sausage, kale, and tomato sauce – a hearty 30-minute Italian-inspired weeknight 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 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

# 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, 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 Tips:

01 -
  • It tastes like you simmered sauce all day but really takes thirty minutes start to finish.
  • The gnocchi soaks up the spicy tomato sauce and turns pillowy soft in all the right ways.
  • One pan does most of the work so cleanup is mercifully quick.
  • Kale adds just enough green to make you feel virtuous while eating sausage and carbs.
02 -
  • Don't skip salting the pasta water, it's your only chance to season the gnocchi from the inside out.
  • If the sauce looks too thick, save a splash of the gnocchi cooking water to loosen it up when you toss everything together.
  • Let the sausage brown properly before adding the onion, you want that caramelized crust for flavor.
03 -
  • Use a slotted spoon to transfer the gnocchi straight from the pot to the skillet, a little pasta water clinging to them helps the sauce come together.
  • Let the sauce reduce more than you think you need to, gnocchi will soak up liquid and you don't want it watery.
  • Grate your own Parmesan instead of using the pre shredded stuff, it melts smoother and tastes sharper.
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