Sausage Kale and Sun Dried Tomato Gnocchi
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
777 kcal
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Course
Main Course
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Cuisine
Italian
Sausage Kale and Sun Dried Tomato Gnocchi
Description
The Sausage Kale and Sun Dried Tomato Gnocchi starts by sautéing mushrooms and onions in olive oil until softened and lightly colored. These are set aside while the Italian sausage cooks in the same pan, breaking apart as it browns to build flavor. Returning the vegetables, the pan is deglazed with white wine to lift browned bits and then chicken stock and sun-dried tomatoes are added, simmering until reduced.
Kale is stirred in and wilted with a bit of reserved gnocchi or pasta cooking water to maintain moisture. Gnocchi and grated Parmesan cheese then join the pan, bringing creaminess and richness. The final dish offers a combination of firm gnocchi, tender kale, and savory sausage melded with tangy sun-dried tomatoes and umami from the mushrooms.
Sausage type can be sweet or spicy. Additional Parmesan is served alongside for extra flavor. The dish works well as a comforting main or hearty weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed, sweet or spicy
- 8 ounces button mushrooms quartered
- 1 onion peeled, and thinly sliced vertically from root to tip
- ½ cup sun-dried tomatoes sliced, in oil
- 4 cups kale tough stems removed, chopped
- ½ cup white wine
- 1 cup chicken stock or low-sodium broth, from rotisserie chicken
- 2 cups gnocchi or use packaged gnocchi Reserve water that you cooked gnocchi or substitute pasta, cooked
- ½ cup Parmesan Cheese grated, plus more for serving
Instructions
- In a large skillet or dutch oven, heat the olive oil over medium high heat. Add the mushrooms and onion and cook, stirring occasionally until vegetables have softened and take on a little color. Transfer the vegetables to a bowl.
- Add the sausage to the pan and break apart with a wooden spoon or large fork. Cook, stirring occasionally until sausage is browned.
- Add vegetables back to the skillet and stir in the wine to deglaze the pan, scraping up any browned bits. Cook until wine is reduced by half. Add the chicken broth and sun dried tomatoes and cook until the broth reduces by half, about 5-7 minutes.
- Stir in the kale and add a ladle of hot gnocchi water (or pasta water). Cook for 1-2 minutes until kale is just wilted. If the dish seems dry, you can add another ladle of water.
- Stir in the parmesan cheese and serve over hot gnocchi or pasta with extra parmesan for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 777 kcal
% Daily Value*
| Calories | 777kcal | 39% |
| Carbohydrates | 57g | 19% |
| Protein | 31g | 62% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 94mg | 31% |
| Sodium | 1712mg | 71% |
| Potassium | 1131mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 6970IU | 139% |
| Vitamin C | 104mg | 116% |
| Calcium | 312mg | 31% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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