Creamy Gnocchi Sausage and Kale (Printable)
Pillowy gnocchi in a rich cream sauce with savory sausage and tender kale. Ready in 30 minutes.
# What You Need:
→ Gnocchi
01 - 1 lb potato gnocchi
→ Meats
02 - 10 oz Italian sausage, casings removed
→ Vegetables
03 - 2 cups kale, chopped, stems removed
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauces & Dairy
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil
→ Seasonings
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes
→ Garnish
13 - Extra grated Parmesan cheese
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5–6 minutes. Remove excess fat if needed.
03 - Add the butter, chopped onion, and garlic to the skillet. Sauté until the onion is soft and translucent, about 3 minutes.
04 - Stir in the chopped kale and cook until wilted, about 2 minutes.
05 - Pour in the heavy cream, bring to a gentle simmer, and cook for 2 minutes. Stir in the Parmesan cheese until melted and the sauce is creamy.
06 - Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce. Season with salt, black pepper, and red pepper flakes. Heat through for 1–2 minutes and serve immediately.
# Expert Advice:
01 -
- It comes together in just 30 minutes for a hearty meal.
- The balance of savory sausage and creamy sauce is addictive.
02 -
- Do not rinse the gnocchi after draining or the sauce will slide right off.
- Let the cream simmer gently instead of boiling to prevent separation.
03 -
- Use a cast iron skillet for the best heat retention and browning.
- Grate your own Parmesan for a smoother melt than pre-shredded cheese.