Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, wilted kale, and rich tomato sauce. Ready in just 30 minutes.

# What You Need:

→ Gnocchi

01 - 1 pound potato gnocchi, fresh or shelf-stable

→ Sausage & Vegetables

02 - 10.5 ounces spicy Italian sausage, casings removed
03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 4 ounces fresh kale, stems removed and roughly chopped
07 - 14 ounces canned diced tomatoes

→ Seasonings

08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes, optional
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

# How To Make It:

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, 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 and cook, stirring constantly, 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 - Add gnocchi to boiling water and cook 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 - Transfer to serving bowls and serve hot, garnished with additional Parmesan cheese and fresh basil if desired

# Expert Tips:

01 -
  • It tastes like you simmered sauce for hours, but you're done in half an hour.
  • The pillowy gnocchi soaks up all that spicy, tomatoey richness in every bite.
  • It uses pantry staples and transforms them into something that feels special enough for company.
  • One pan does all the work, and cleanup is faster than the cooking.
02 -
  • Don't overcook the gnocchi or they turn gummy; as soon as they float, get them out.
  • Let the sauce simmer long enough to thicken, or it'll be watery and won't cling to the gnocchi.
  • Taste before adding salt; the sausage and Parmesan pack a lot of sodium already.
03 -
  • Reserve a cup of the gnocchi cooking water before draining; a splash of that starchy water can loosen the sauce and make it cling better.
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet; a little pasta water tagging along actually helps.
  • Finish with a drizzle of good olive oil right before serving for a glossy, restaurant-quality sheen.
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