Creamy Gnocchi Sausage Kale (Printable)

Pillowy gnocchi combined with savory sausage and fresh kale in a rich, creamy garlic-parmesan sauce.

# What You Need:

→ Gnocchi & Sausage

01 - 1.1 lb potato gnocchi (store-bought or homemade)
02 - 0.66 lb halal chicken or beef sausage, sliced

→ Vegetables

03 - 5.3 oz fresh kale, stems removed and chopped
04 - 1 medium yellow onion, finely diced
05 - 3 garlic cloves, minced

→ Cream Sauce

06 - 6.8 fl oz heavy cream
07 - 2 fl oz low-sodium chicken broth (halal)
08 - 2.1 oz freshly grated Parmesan cheese
09 - 1 tbsp olive oil
10 - 1 tbsp unsalted butter
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

14 - Extra Parmesan cheese
15 - Freshly ground black pepper

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add sliced halal sausage and cook 4-5 minutes until browned. Remove and reserve.
03 - In the same skillet, add diced onion and sauté 2-3 minutes until softened. Add minced garlic and cook another minute, stirring constantly.
04 - Add chopped kale to the skillet and cook 2-3 minutes until wilted.
05 - Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
06 - Reduce heat to low. Stir in grated Parmesan until smooth. Season with salt, black pepper, and optional crushed red pepper flakes.
07 - Return sausage and cooked gnocchi to skillet. Toss and cook 2-3 minutes until heated through and well combined.
08 - Plate immediately and garnish with extra Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • Pillowy gnocchi absorbs every drop of that creamy garlic sauce without getting soggy.
  • Halal sausage brings serious savory depth, and the kale sneaks in something green and slightly bitter to balance all the richness.
  • Comes together in about 40 minutes, which means weeknight dinner without the stress.
  • One skillet does almost all the work, so cleanup is genuinely manageable.
02 -
  • Never let the cream boil after you add the Parmesan, or it can separate and look oily and broken. Keep the heat low and stir gently.
  • Taste the sausage before you buy it if the butcher offers, because halal options vary by supplier, and you want to know if it's spiced heavily or mild.
  • If your sauce seems too thick after adding the gnocchi, stir in a splash of pasta water or broth to loosen it, because gnocchi releases starch and thickens everything around it.
03 -
  • Make the dish about 10 minutes before serving so the gnocchi stays pillowy instead of absorbing all the sauce and becoming dense.
  • If you want extra richness without more cream, stir in a splash of non-alcoholic white grape juice just before serving, which adds subtle sweetness that rounds out the savory elements.

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