Creamy Gnocchi Sausage Kale (Printable)
Comforting blend of gnocchi, halal sausage, and kale simmered in a flavorful creamy sauce.
# What You'll Need:
→ Gnocchi & Sausage
01 - 1 pound potato gnocchi (store-bought or homemade)
02 - 10 ounces halal chicken or beef sausage, sliced
→ Vegetables
03 - 3 cups fresh kale, stems removed and roughly chopped
04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced
→ Sauce
06 - 1 cup heavy cream
07 - 1/2 cup low-sodium chicken broth
08 - 1/2 cup freshly grated Parmesan cheese or vegetarian hard cheese
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Finishing
11 - 1 tablespoon olive oil
12 - 1 tablespoon fresh parsley, chopped (optional)
# How-to Steps:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced halal sausage and cook until browned, about 4 to 5 minutes. Remove sausage and set aside.
03 - In the same skillet, add diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chopped kale and cook until wilted, about 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream. Bring to a simmer, then add cooked gnocchi and browned sausage back to the skillet.
06 - Stir in Parmesan cheese and red pepper flakes. Season with salt and pepper to taste. Simmer for another 2 to 3 minutes until sauce thickens slightly and ingredients are heated through.
07 - Sprinkle with fresh parsley and serve immediately.
# Expert Pointers:
01 -
- Ready in 35 minutes but tastes like you spent all afternoon on it.
- The sausage does half the flavor work so you can relax while it cooks.
- Kale becomes silky and sweet when it wilts into that garlicky cream, even if you normally avoid it.
02 -
- Don't add the cheese unless the sauce is simmering—cold cream won't accept the cheese properly and you'll end up with grainy clumps instead of silk.
- Gnocchi keeps cooking even after you remove it from boiling water, so undercook it by 30 seconds if you're adding it back to a hot skillet.
03 -
- Toast the Parmesan in the warm (not hot) pan for a few seconds before plating—it melts into the sauce rather than sitting on top like dust.
- Save a cup of gnocchi cooking water before draining; a splash of it can loosen the sauce if it seizes up or becomes too thick.