Creamy Gnocchi Sausage Kale (Printable)

Delightful dish featuring pillowy gnocchi, spiced sausage, fresh kale, and a creamy sauce.

# What You Need:

→ Gnocchi & Sausage

01 - 1.1 lb potato gnocchi (fresh or shelf-stable)
02 - 0.66 lb halal chicken or beef sausage, sliced

→ Vegetables

03 - 5.3 oz fresh kale, stems removed and chopped
04 - 1 small yellow onion, finely diced
05 - 2 garlic cloves, minced

→ Sauce

06 - 6.8 fl oz heavy cream
07 - 3.4 fl oz low-sodium chicken broth
08 - 2.1 oz grated Parmesan cheese
09 - 1 tablespoon olive oil

→ Seasoning

10 - ½ teaspoon dried thyme
11 - ½ teaspoon black pepper
12 - ¼ teaspoon salt, or to taste
13 - Pinch of crushed red pepper flakes (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface, about 2 to 3 minutes. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add halal sausage slices and cook until browned, approximately 4 to 5 minutes. Remove sausage from the pan and set aside.
03 - In the same skillet, add diced onion and cook for 2 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
04 - Add chopped kale to the skillet and sauté for 2 to 3 minutes until wilted.
05 - Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
06 - Add grated Parmesan, dried thyme, black pepper, salt, and red pepper flakes if using. Stir until the cheese melts and sauce thickens slightly, about 2 to 3 minutes.
07 - Return sausage to the skillet, add cooked gnocchi, and toss to coat everything evenly with the sauce.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with additional Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in 35 minutes but tastes like you spent the evening cooking.
  • The sausage gives you that savory depth while the kale keeps things honest and grounded.
  • One skillet does most of the work, which means less cleanup and more time to actually enjoy eating.
02 -
  • Don't skip the browning step with the sausage—those caramelized edges are what give this dish its depth and keep it from tasting one-dimensional.
  • If your gnocchi are store-bought, check the cooking time on your specific package because different brands float at different times, and overcooking them turns them to mush.
  • Taste the sauce before serving; sometimes you need a pinch more salt than you think, especially if your broth is very low-sodium.
03 -
  • Make sure your pan is large enough that everything has room to move around—crowding the pan while browning the sausage means steaming instead of searing, and you lose that crucial color and flavor.
  • Keep the heat at medium; a skillet that's too hot will break the cream or make it separate into greasy pools, and medium heat lets everything meld together gently and evenly.

Return