Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, wilted kale, and rich tomato sauce for a quick, comforting weeknight dinner.

# Ingredient List:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil for cooking 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, approximately 5 minutes.
03 - Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Add kale to the skillet and cook, stirring occasionally, until wilted, 2 to 3 minutes.
05 - Stir in diced tomatoes, oregano, and red pepper flakes. Simmer uncovered for 7 to 8 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
06 - While the sauce simmers, cook gnocchi according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain using a slotted spoon.
07 - Add cooked gnocchi to the sauce and toss gently to coat. Stir in Parmesan cheese until melted and creamy.
08 - Divide among serving bowls and serve hot, garnished with extra Parmesan cheese and fresh basil if desired.

# Expert Tips:

01 -
  • It tastes like you spent all day in the kitchen but really takes half an hour from start to finish.
  • The pillowy gnocchi soaks up all that spicy, tomatoey sausage goodness in every single bite.
  • You can swap ingredients based on what's lurking in your pantry and it still turns out beautifully.
02 -
  • Don't skip salting the pasta water generously, it's the only chance you have to season the gnocchi from the inside out.
  • If your sauce looks too thick, reserve a splash of the gnocchi cooking water before draining and stir it in to loosen things up.
  • Fresh gnocchi cooks faster than shelf-stable, so keep an eye on the pot and pull them as soon as they float.
03 -
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet so a little starchy water comes along and helps the sauce cling.
  • Let the sausage get properly browned before adding the onion, those caramelized bits add so much depth to the final dish.
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes infinitely better.
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