One Pan Creamy Gnocchi with Italian Sausage and Kale

Name: One Pan Creamy Gnocchi with Italian Sausage and Kale
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving
Ingredients: 16 oz. mild Italian sausage*; 1 1/2 tsp olive oil; 1/2 cup finely chopped yellow onion; 2 tsp minced garlic; 3/4 cup low-sodium chicken broth; 3/4 cup milk; 1 (6 oz) bunch kale; 1 (16 oz.) pkg. potato gnocchi; freshly ground black pepper**; 1/3 cup heavy cream; 1/3 cup (slightly packed) finely shredded parmesan cheese; red pepper flakes

User Reviews

5.0

96 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5
Course
Main Course
Cuisine
Italian

One Pan Creamy Gnocchi with Italian Sausage and Kale

Iris Warren

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This is pure comfort food! A quick and easy plus seriously satisfying gnocchi dinner that's all cooked in one pan. You'll want this one on repeat!

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Ingredients

Servings

16 oz. mild Italian sausage*
1 1/2 tsp olive oil
1/2 cup finely chopped yellow onion
2 tsp minced garlic
3/4 cup low-sodium chicken broth
3/4 cup milk
1 (6 oz) bunch kale, thicks ribs removed, chopped
1 (16 oz.) pkg. potato gnocchi
freshly ground black pepper**
1/3 cup heavy cream
1/3 cup (slightly packed) finely shredded parmesan cheese, plus more for serving if desired
red pepper flakes (optional)

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Instructions

Heat oil a non-stick 12-inch skillet or saute pan over medium-high heat. Crumble sausage into skillet and cook and break up sausage, tossing occasionally, until browned and cooked through, about 6 - 7 minutes.
Transfer sausage to a plate lined with a few layers of paper towels while leaving 2 tsp oil in skillet (discard any remaining oil). Set sausage aside.
Reduce burner temperature to medium heat. Add onion to skillet and saute 4 minutes, or until softened, then add garlic and saute 30 seconds.
Pour in chicken broth and milk and bring to a simmer. Add in kale, cover skillet and let steam 2 minutes, or until wilted.
Add in gnocchi, toss to coat, season with pepper to taste. Cover and cook until tender and most of the liquid has been absorbed, about 4 - 5 minutes.
Add in cream, parmesan and cooked sausage and toss. Serve warm with more parmesan and red pepper flakes if desired.
*I used pork Italian sausage but Italian turkey sausage can also be used.**Wait until the end of cooking to see if you'd like to add any salt. Between the chicken broth, sausage and parmesan there's already quite a bit of salt and I personally didn't think it needed any added.
Recipe source: Cooking Classy