Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, kale, and tomato sauce. A hearty 30-minute Italian-inspired comfort meal.

# What You'll Need:

→ Gnocchi

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

→ Sausage & Vegetables

02 - 10.5 oz spicy Italian sausage, casings removed
03 - 1 tbsp 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 tsp dried oregano
09 - 0.5 tsp red pepper flakes, optional
10 - Salt and freshly ground black pepper to taste

→ Finishing

11 - 0.25 cup grated Parmesan cheese, plus extra for serving
12 - Fresh basil for garnish, optional

# Cooking Steps:

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 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 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 - Serve hot, garnished with extra Parmesan cheese and fresh basil if desired.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and tastes like you simmered it all day.
  • The gnocchi soaks up all that spicy, tomatoey sausage flavor and turns pillowy soft in the best way.
  • You only dirty two pots, which means cleanup is done before the table is even cleared.
  • It's the kind of dish that feels indulgent but uses ingredients you probably already have.
02 -
  • Don't overcook the gnocchi or they'll turn gummy, pull them the second they float.
  • Let the sausage brown properly before stirring, those crispy bits are where the flavor hides.
  • If your sauce looks too thick, splash in a little pasta water before tossing the gnocchi in.
03 -
  • Reserve a mugful of pasta water before draining the gnocchi, it's liquid gold for adjusting the sauce.
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet, a little starchy water clinging to them helps the sauce stick.
  • Taste the sauce after adding the Parmesan, it might not need any more salt at all.
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