Creamy Gnocchi Sausage and Kale

There is something so satisfying about hearing the sizzle of sausage hitting a hot pan after a long day. It feels like the kitchen is coming back to life, promising comfort in every bite. I first threw this together on a rainy Tuesday when I needed warmth more than anything else. The way the cream clings to the gnocchi makes it impossible not to smile while eating.

I remember serving this to my best friend when she was feeling under the weather. She took one bite and finally relaxed, the steam curling up from her bowl. We sat at the counter for hours just talking and picking at the last few pieces of sausage. It became our go-to remedy for bad days ever since.

Ingredients

• Potato Gnocchi: Store-bought works beautifully here, but look for ones with a rough texture to hold the sauce.
• Italian Sausage: Removing the casings lets the meat crumble and infuse the cream with rich flavor.
• Kale: Sturdy kale holds up better than spinach in the hot sauce without turning to mush.
• Heavy Cream: Creates the luxurious base that ties everything together into a cohesive dish.
• Parmesan Cheese: Adds a salty, nutty depth that cuts through the richness of the cream.

Instructions

Boil the Gnocchi:

Cook the dumplings in salted water until they float, then drain them carefully to avoid breaking.

Brown the Sausage:

Crumble the meat into a hot skillet and let it cook until deeply browned and crispy.

Sauté Aromatics:

Butter, onion, and garlic should cook slowly until soft and fragrant, not burned.

Wilt the Kale:

Stir in the chopped greens just until they darken and become tender.

Make the Sauce:

Pour in the cream and let it bubble gently before melting in the Parmesan.

Combine and Serve:

Toss the gnocchi into the skillet until coated, then season and serve hot.

Save

This dish turned a simple weeknight into a celebration during my first dinner party as a new homeowner. The kitchen smelled amazing, and everyone crowded around the stove waiting for a taste. Seeing empty plates and hearing the clinking of forks made all the effort worth it.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness of the cream sauce beautifully. It lifts the heavy flavors and refreshes the palate between bites.

Making It Ahead

You can brown the sausage and chop the vegetables hours before you plan to cook. Just keep everything separate in the fridge until you are ready to start the sauce.

Simple Swaps

Half-and-half works if you want a lighter sauce, though it will be less thick. Spinach is a great alternative if you prefer a milder green flavor.

• Use turkey sausage for a leaner protein option.
• Try gluten-free gnocchi to accommodate dietary restrictions.
• Add a squeeze of lemon juice at the end for brightness.

Save

Grab a fork and enjoy this cozy bowl of happiness.

Questions & Answers

→ Can I use fresh gnocchi?

Yes, fresh or homemade gnocchi works perfectly following the same boiling instructions.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to three days.

→ Can I make it spicy?

Use hot Italian sausage or add extra crushed red pepper flakes for heat.

→ Can I substitute kale?

Spinach is a great alternative that wilts quickly in the hot cream sauce.

→ Can I use milk instead of cream?

Yes, half-and-half can be used for a lighter version, though the sauce will be less rich.