Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, wilted kale, and rich tomato sauce for a quick, hearty weeknight dinner.

# What You Need:

→ Gnocchi

01 - 1 pound potato gnocchi, fresh or shelf-stable

→ Sausage & Vegetables

02 - 10.5 ounces spicy Italian sausage, casings removed
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 4 ounces fresh kale, stems removed and roughly chopped
07 - 14 ounces 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 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 frequently, until completely 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 evenly. Stir in Parmesan cheese until melted and the mixture achieves a creamy consistency.
08 - Transfer to serving plates and serve hot, garnished with additional Parmesan cheese and fresh basil if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour cooking but you're done in thirty minutes flat.
  • The sausage makes the sauce rich and meaty without needing a long simmer.
  • Kale adds a slight bitterness that balances the spice and creaminess perfectly.
  • Gnocchi are pillowy and satisfying in a way pasta just isn't.
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 splash of the gnocchi cooking water before draining.
  • Let the sausage get some color before stirring, that browned crust is pure flavor.
03 -
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the sauce, the starchy water clinging to them helps bind everything together.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes sharper.
  • If you want extra creaminess, stir in a tablespoon of butter or a splash of cream at the very end.
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