Sausage Gnocchi with Kale (Printable Version)

Tender gnocchi with spicy sausage, kale, and tomato sauce - a hearty comfort meal ready in 30 minutes.

# What You 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, 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 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, approximately 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, 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 well.
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 Advice:

01 -
  • It uses one skillet and one pot, so cleanup is actually manageable on a weeknight.
  • The sausage does all the flavor work while you barely lift a finger.
  • Kale wilts right into the sauce and doesn't taste like you're trying too hard to be healthy.
  • Gnocchi turns silky and soft when it soaks up that spicy tomato richness.
02 -
  • Don't overcook the gnocchi or they'll turn gummy and sad, pull them the second they float.
  • If your sauce looks too thick, splash in a few spoonfuls of the gnocchi cooking water before draining it.
  • Taste the sauce before adding extra salt, the sausage and Parmesan are already doing a lot of the work.
03 -
  • 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 stick.
  • Let the sausage brown without stirring it too much at first, those crispy bits add serious flavor.
  • Grate your own Parmesan right before serving, it melts smoother and tastes about ten times better.
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