Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, kale, and rich tomato sauce for a comforting 30-minute weeknight dinner.

# 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 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 - 1/2 tsp red pepper flakes
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.
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 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.
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 and fresh basil if desired.

# Expert Suggestions:

01 -
  • Everything comes together in one skillet after the gnocchi boils, so cleanup is minimal and the flavors meld beautifully.
  • The spicy sausage and tangy tomatoes balance the pillowy gnocchi in a way that feels indulgent but not heavy.
  • You can swap ingredients based on what you have, kale for spinach, mild for spicy sausage, and it still works every time.
02 -
  • Don't overcook the gnocchi or they'll turn gummy, pull them as soon as they float and they'll stay pillowy soft.
  • If your sauce looks too thick, add a splash of the starchy gnocchi cooking water to loosen it up and make it silky.
  • Let the sausage brown undisturbed for a minute before breaking it up so you get those flavorful crispy bits.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, it's the secret to loosening the sauce and making it cling perfectly.
  • Use a slotted spoon to transfer the gnocchi directly from the pot to the skillet so you carry over a little starchy water with each scoop.
  • Grate your Parmesan fresh, the pre-grated stuff doesn't melt as smoothly and the flavor isn't as sharp.
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