Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, kale, and rich tomato sauce. Quick, hearty weeknight comfort food in 30 minutes.

# 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, 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

# 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 frequently, 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 in a colander.
07 - Add cooked gnocchi to the sauce and toss gently to coat. Stir in Parmesan cheese until melted and the mixture becomes creamy.
08 - Transfer to serving plates while hot. Garnish with additional Parmesan cheese and fresh basil if desired.

# Expert Tips:

01 -
  • Everything comes together in one skillet after the gnocchi boil, so cleanup is quick and easy.
  • The spicy sausage adds a ton of flavor without needing a bunch of extra seasonings or steps.
  • It feels fancy enough for company but simple enough to make on a random weeknight when you're tired.
  • The kale wilts right into the sauce and soaks up all that tomatoey, garlicky goodness.
02 -
  • Don't skip salting the gnocchi water generously. I forgot once and the whole dish tasted flat even though the sauce was perfect.
  • Let the sauce simmer long enough to thicken. If it's too watery, it won't cling to the gnocchi and you'll end up with a soupy plate instead of a glossy, coated dish.
  • Toss the gnocchi gently when you add them to the sauce. They're tender and can break apart if you're too rough with them.
03 -
  • Reserve a little gnocchi cooking water before you drain. If your sauce gets too thick, a splash of that starchy water loosens it perfectly and helps everything cling together.
  • Use a slotted spoon to transfer the gnocchi straight from the pot into the skillet instead of draining them completely. A little extra moisture in the sauce is a good thing and makes it creamier.
  • Grate your own Parmesan instead of using the pre-grated stuff. It melts better and tastes a hundred times richer.
Go Back