Creamy Gnocchi Sausage Kale (Printable)
Pillowy gnocchi in a luscious cream sauce with savory sausage and tender kale.
# What You'll Need:
→ Gnocchi
01 - 1 lb potato gnocchi (store-bought or homemade)
→ 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, plus more to taste
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
13 - Extra grated Parmesan, for serving
# How-to 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 - While the gnocchi cooks, 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 (if desired) red pepper flakes. Heat through for 1–2 minutes. Serve immediately, garnished with extra Parmesan cheese.
# Expert Pointers:
01 -
- The sauce clings to every ridged surface of the gnocchi like it was meant to be there
- Its ready in 30 minutes but tastes like something from a restaurant after a long shift
02 -
- Overcooking the gnocchi in the boiling water makes them gummy, so pull them the second they float
- The sauce thickens quickly off the heat, so remove it from the burner before it reaches your desired consistency
03 -
- Reserve a splash of the gnocchi cooking water before draining to thin the sauce if it gets too thick
- Grate your own Parmesan instead of buying pre-grated because it melts so much better