Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, kale, and tomato sauce - ready in 30 minutes for a comforting weeknight meal.

# 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 - 0.5 teaspoon red pepper flakes, optional
10 - Salt and freshly ground black pepper to taste

→ Finishing

11 - 0.25 cup grated Parmesan cheese, plus extra for serving
12 - Fresh basil for garnish, optional

# Directions:

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 onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
04 - Add kale and cook, stirring, until wilted, 2 to 3 minutes.
05 - Stir in diced tomatoes, oregano, and red pepper flakes. Simmer uncovered for 7 to 8 minutes, letting the sauce thicken. Season with salt and pepper.
06 - While the sauce simmers, cook gnocchi according to package instructions until they float to the surface, about 2 to 3 minutes. Drain.
07 - Add cooked gnocchi to the sauce and toss gently to coat. Stir in Parmesan cheese until melted and creamy.
08 - Serve hot, garnished with extra Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • Everything cooks in under half an hour, so you can have a rich, hearty dinner on the table before anyone starts snacking on cereal.
  • The spicy sausage and sweet tomatoes create a sauce so flavorful you'll forget it only has a handful of ingredients.
  • Pillowy gnocchi soaks up every bit of that garlicky, herby goodness and turns into little flavor bombs.
  • It feels fancy enough for guests but forgiving enough for a weeknight when you're running on fumes.
02 -
  • Don't overcook the gnocchi or they'll turn gummy and fall apart, so pull them as soon as they float and handle them gently when tossing.
  • If your sauce looks too thick, save a cup of the gnocchi cooking water before draining and splash some in to loosen it up and add silkiness.
  • Remove sausage casings before cooking if they're still on, otherwise you'll end up with chewy bits that nobody wants.
  • Let the sauce simmer long enough to thicken, or you'll end up with a watery pool instead of a rich, clingy coating.
03 -
  • Use a slotted spoon to transfer the gnocchi directly from the boiling water into the sauce, bringing a little starchy water with them to help the sauce cling.
  • If you want extra richness, stir in a tablespoon of butter or a splash of heavy cream along with the Parmesan at the end.
  • Taste the sauce before adding the gnocchi and adjust the seasoning then, because once the cheese goes in it's harder to fix.
  • For a crispy twist, pan fry the cooked gnocchi in a little butter before tossing them with the sauce for golden, crunchy edges.
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