Sausage Gnocchi with Kale (Printable)

Tender gnocchi with spicy sausage, wilted kale, and rich tomato sauce. Ready in just 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 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, optional
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

# Method:

01 - Bring a large pot of salted water to a boil for cooking 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, about 5 minutes.
03 - Add chopped onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for 1 minute more.
04 - Add fresh kale and cook, stirring frequently, until wilted, 2 to 3 minutes.
05 - Stir in diced tomatoes, dried oregano, and red pepper flakes. Simmer uncovered for 7 to 8 minutes, allowing the sauce to thicken. Season with salt and black 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 and fresh basil if desired.

# Expert Advice:

01 -
  • The sauce comes together in the time it takes to boil water, making this perfect for nights when you're hungry now, not in an hour.
  • Spicy sausage does all the heavy lifting flavor-wise, so even minimal seasoning creates something deeply satisfying.
  • Gnocchi absorbs every bit of that rich tomato and sausage sauce like they were made to dance together.
02 -
  • Don't skip removing kale stems—they stay tough no matter how long you cook them and will feel unpleasant to bite into.
  • If your sauce looks too thin when the gnocchi are done cooking, let it simmer 2 more minutes before adding the gnocchi, or the finished dish will be soupy and the flavors diluted.
03 -
  • Keep the gnocchi water going until you're ready to eat because gnocchi continue cooking slightly after you remove them, so cooking them at the last possible moment keeps them tender rather than soft.
  • Don't fully drain the gnocchi—a little starchy water clinging to them helps the sauce coat better and keeps everything from drying out.
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