Sausage Gnocchi with Kale (Print view)

Tender gnocchi with spicy sausage, kale, and rich tomato sauce—comfort food ready in 30 minutes.

# 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 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 - 0.5 teaspoon 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.
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, about 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 constantly, 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 thoroughly.
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 Ideas:

01 -
  • It tastes like a slow-simmered Sunday sauce but comes together in the time it takes to stream two episodes of something.
  • The gnocchi soaks up all that spicy, tomatoey richness and turns pillowy and perfect.
  • You get vegetables, protein, and carbs all in one skillet, which means less cleanup and more time sitting down.
  • It reheats beautifully the next day, sometimes even better after the flavors have had a chance to settle in together overnight.
02 -
  • Don't skip salting the pasta water generously, it's the only chance the gnocchi have to pick up seasoning from the inside out.
  • If your sauce looks too thick before you add the gnocchi, reserve a little pasta water to loosen it up instead of adding more tomatoes.
  • Let the sausage brown properly before stirring it too much, those crispy bits add so much flavor to the final dish.
03 -
  • Use a slotted spoon to transfer the gnocchi directly from the boiling water into the sauce, the little bit of starchy pasta water that comes with them helps the sauce cling better.
  • If you want a richer sauce, let a few tablespoons of heavy cream swirl in right before you add the Parmesan.
  • Always taste before serving and adjust the salt, because between the sausage, Parmesan, and pasta water, it's easy to end up with too much or too little.
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