Sausage Gnocchi with Kale (Printable Version)

Tender gnocchi with spicy sausage, kale, and tomato sauce. A comforting 30-minute Italian-inspired meal.

# Ingredient List:

→ Gnocchi

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

→ Sausage & Vegetables

02 - 10.5 oz spicy Italian sausage, casings removed
03 - 1 tbsp 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 tsp dried oregano
09 - 1/2 tsp 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 Prepare:

01 - Bring a large pot of salted water to a boil.
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, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Add kale 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, add gnocchi to the boiling water and cook 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 evenly. Stir in Parmesan cheese until melted and the sauce becomes creamy.
08 - Transfer to serving bowls and garnish with extra Parmesan cheese and fresh basil if desired. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to watch one episode of your favorite show, which means weeknight panic is officially over.
  • The spicy sausage and sweet tomatoes create this savory depth that makes you want to soak up every last bit with crusty bread.
  • You only dirty two pans, and honestly, that alone is a reason to make this on repeat.
02 -
  • Don't skip salting the gnocchi water generously, it's the only chance those little dumplings have to absorb any seasoning from the inside.
  • If your sauce looks too thick, reserve a cup of the gnocchi cooking water before draining and stir in a splash to loosen everything up.
  • Stir the Parmesan in off the heat or on very low heat, because high heat can make it seize up and turn grainy instead of melting smoothly.
03 -
  • Let the sausage sit undisturbed for a minute or two before stirring so it gets a proper sear and develops those crispy, caramelized edges.
  • Use a slotted spoon to transfer the gnocchi directly from the pot into the sauce instead of draining, that way you keep some starchy pasta water clinging to them for extra creaminess.
  • Taste the sauce before adding the Parmesan because some sausages are saltier than others and you don't want to overdo it.
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