Recipes Gnocchi with Sausage and Kale Be the first to rate & review! 0 Photos 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. Recipe by ToriCat Published on April 26, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts 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 Remove casings from sausage links; crumble sausage or cut into bite-sized pieces. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 569 Calories 41g Fat 31g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved