Creamy Gnocchi Sausage Kale (Printable View)

Tender gnocchi combined with savory sausage and fresh kale in a luscious creamy sauce.

# Ingredient List:

→ Gnocchi & Sausage

01 - 1.1 lb potato gnocchi (fresh or shelf-stable)
02 - 10.5 oz halal chicken or beef sausage, sliced

→ Vegetables

03 - 5.3 oz fresh kale, stems removed and chopped
04 - 1 small yellow onion, finely diced
05 - 2 garlic cloves, minced

→ Sauce

06 - 6.8 fl oz heavy cream
07 - 3.4 fl oz low-sodium chicken broth
08 - 2.1 oz grated Parmesan cheese
09 - 1 tbsp olive oil

→ Seasoning

10 - ½ tsp dried thyme
11 - ½ tsp black pepper
12 - ¼ tsp salt (or to taste)
13 - Pinch of crushed red pepper flakes (optional)

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced halal sausage and cook until browned, about 4-5 minutes. Remove from skillet and set aside.
03 - In the same skillet, add diced onion and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add chopped kale to the skillet and sauté for 2-3 minutes until wilted.
05 - Pour in chicken broth and heavy cream. Stir to combine, then bring to a gentle simmer.
06 - Add grated Parmesan, dried thyme, black pepper, salt, and crushed red pepper flakes if using. Stir until cheese melts and the sauce thickens slightly, about 2-3 minutes.
07 - Return sausage to the skillet, add cooked gnocchi, and toss to evenly coat everything with the sauce.
08 - Taste and adjust seasoning if necessary. Serve hot with additional Parmesan if desired.

# Expert Suggestions:

01 -
  • The gnocchi soak up the creamy sauce in a way that makes every bite ridiculously satisfying.
  • It comes together in about half an hour, which means you can have something impressive on the table without the stress.
  • The sausage adds just enough savory depth that you don't need to layer in a dozen other ingredients.
  • Kale wilts down perfectly and adds a touch of earthiness that balances the richness.
02 -
  • Don't overcook the gnocchi or they'll turn gummy. As soon as they float, they're done.
  • Let the sausage get a good sear before you move it around. That browned crust adds so much flavor.
  • If the sauce gets too thick, splash in a bit more broth. If it's too thin, just let it simmer a minute longer.
03 -
  • Reserve a cup of the gnocchi cooking water before you drain. If the sauce needs loosening, a splash of that starchy water works better than plain broth.
  • Grate your own Parmesan fresh. The pre-shredded kind has anti-caking agents that can make the sauce grainy instead of smooth.
  • Taste the sauce before adding salt. The sausage and cheese already bring plenty, and it's easy to overdo it.

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