Sausage Gnocchi with Kale (Printer-friendly)

Tender gnocchi with spicy sausage, kale, and rich tomato sauce. Ready in 30 minutes for a comforting dinner.

# What You'll Need:

→ Gnocchi

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

→ Sausage & Vegetables

02 - 10.5 oz spicy Italian sausage, casings removed
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 4 oz fresh kale, stems removed and roughly chopped
07 - 14 oz canned diced tomatoes

→ Seasonings

08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes, optional
10 - Salt and freshly ground black pepper to taste

→ Finishing

11 - 1/4 cup grated Parmesan cheese, plus extra for serving
12 - Fresh basil for garnish, optional

# How To Make It:

01 - Bring a large pot of salted water to a boil over high heat.
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, about 5 minutes.
03 - Add chopped onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for 1 minute longer.
04 - Add kale to the skillet and cook, stirring frequently, until wilted, 2 to 3 minutes.
05 - Stir in diced tomatoes, dried 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 using a slotted spoon.
07 - Add cooked gnocchi to the sauce and toss gently to coat. Stir in Parmesan cheese until melted and creamy.
08 - Plate the gnocchi and sauce while hot. Garnish with additional Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet after you boil the gnocchi, so cleanup is nearly nonexistent.
  • The sausage adds richness and spice without any extra seasoning fuss.
  • Kale wilts into the sauce and adds a slight bitterness that balances the tomatoes beautifully.
  • It tastes like you simmered it for hours, but you are done in half an hour.
02 -
  • Do not overcook the gnocchi or they turn gummy and fall apart when you toss them in the sauce.
  • Brown the sausage well before adding the onion, those crispy bits are where all the flavor hides.
  • If the sauce looks too thick, add a splash of the gnocchi cooking water to loosen it up.
  • Fresh Parmesan melts smoothly into the sauce, but pre shredded cheese has additives that make it clumpy.
03 -
  • Salt the gnocchi cooking water generously, it is the only chance to season the gnocchi from the inside.
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet, a little starchy water clinging to them helps the sauce stick.
  • Let the sauce simmer uncovered so the tomatoes concentrate and thicken, covering it makes it too thin and watery.
  • Grate the Parmesan yourself right before serving, it melts into the sauce and tastes sharper and more complex than the pre shredded kind.
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