Sausage Gnocchi with Kale (Print Version)

Tender gnocchi with spicy sausage, kale, and tomato sauce. A hearty 30-minute Italian-inspired comfort 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 - 1/2 teaspoon red pepper flakes
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

# Step-by-Step:

01 - Bring a large pot of salted water to a boil for the gnocchi.
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 -
  • It delivers deep, savory flavor in under thirty minutes, perfect for nights when you're too tired to think.
  • The gnocchi soaks up all that spicy, tomatoey sausage sauce like little pillows of comfort.
  • You can swap in whatever greens you have on hand and it still works beautifully.
  • It's the kind of one-pan wonder that makes you look like a much better cook than you actually are.
02 -
  • Don't overcook the gnocchi or they'll turn gummy, as soon as they float, they're done.
  • Let the sauce simmer long enough to thicken, watery sauce won't cling to the gnocchi and the dish will feel flat.
  • Taste and adjust the seasoning at the end, canned tomatoes vary in saltiness and you might need more than you think.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, it's starchy and perfect for loosening the sauce if it gets too thick.
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet, a little pasta water clinging to them helps the sauce come together.
  • Let the sausage get really brown and crispy in spots, that caramelization is where the deep, savory flavor lives.
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