Gnocchi with Sausage and Kale

This recipe was born as a hybrid of two of my favorite recipes that I have tinkered with. If you're looking for a cheesy, easy way to enjoy gnocchi and sneak some green stuff into your meal, give this a try! Top with extra Parmesan cheese. Hope you enjoy.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 3 (3.5 ounce) links sweet Italian sausage (such as Johnsonville®)

  • 2 teaspoons extra-virgin olive oil, or more as needed

  • ½ white onion, diced

  • 3 teaspoons refrigerated minced garlic

  • 10 cups roughly chopped kale

  • ½ cup chicken stock

  • coarse salt and ground black pepper to taste

  • 1 pinch red pepper flakes, or to taste

  • 1 pound refrigerated gnocchi

  • 1 (8 ounce) jar prepared pesto, or more to taste

  • ½ cup light cream

  • ½ cup shredded Parmesan cheese

Directions

  1. Remove casings from sausage links; crumble sausage or cut into bite-sized pieces.

  2. Heat olive oil in a skillet over medium-high heat. Add onion; saute until it starts to soften, about 4 minutes. Stir in 2 teaspoons garlic; cook for 1 minute. Stir in sausage and cook until browned, about 5 minutes. Add a splash of olive oil and remaining garlic. Cook for 1 minute. Add kale and broth; season liberally with salt, pepper, and red pepper flakes. Toss until kale is coated with the mixture and wilted, 3 to 5 minutes.

  3. Meanwhile, bring a large pot of liberally salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.

  4. Add gnocchi, pesto, cream, and Parmesan cheese to the wilted kale and sausage mixture; toss gently. Reduce heat to medium-low; stir until Parmesan has melted. Season with salt and pepper.

Cook's Notes:

Six cloves of minced fresh garlic may be used in place of refrigerated garlic, if preferred, and you can use either refrigerated, frozen, or vacuum-packed gnocchi.

You can use more sausage if you'd like--and if you have homemade pesto, you may use that instead of store-bought.

White wine or vermouth may be substituted for chicken stock, and half-and-half may be substituted for light cream, if desired.

Nutrition Facts (per serving)

569 Calories
41g Fat
31g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 569
% Daily Value *
Total Fat 41g 52%
Saturated Fat 15g 76%
Cholesterol 63mg 21%
Sodium 1083mg 47%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 16%
Total Sugars 1g
Protein 22g
Vitamin C 140mg 701%
Calcium 570mg 44%
Iron 4mg 24%
Potassium 874mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.