Creamy Gnocchi Sausage Kale (Printer-Friendly)
Pillowy gnocchi combined with savory sausage and fresh kale in a rich cream sauce.
# What You'll Need:
→ Gnocchi & Sausage
01 - 1.1 lb potato gnocchi (store-bought or homemade)
02 - 10.5 oz halal chicken or beef sausage, sliced
→ Vegetables
03 - 5.3 oz fresh kale, stems removed and chopped
04 - 1 medium yellow onion, finely diced
05 - 3 garlic cloves, minced
→ Cream Sauce
06 - 7 fl oz heavy cream
07 - 2 fl oz low-sodium chicken broth (halal)
08 - 2.1 oz freshly grated Parmesan cheese
09 - 1 tbsp olive oil
10 - 1 tbsp unsalted butter
11 - Salt and freshly ground black pepper, to taste
12 - ¼ tsp crushed red pepper flakes (optional)
→ Garnish
13 - Extra Parmesan cheese
14 - Freshly ground black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add the sliced halal sausage and cook for 4 to 5 minutes until browned. Remove and set aside.
03 - In the same skillet, add diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute, stirring constantly.
04 - Add chopped kale to the skillet and cook for 2 to 3 minutes until wilted.
05 - Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
06 - Reduce heat to low and stir in grated Parmesan until smooth. Season with salt, black pepper, and crushed red pepper flakes if using.
07 - Return sausage to the skillet, add cooked gnocchi, toss to coat, and cook for 2 to 3 minutes until heated through.
08 - Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper.
# Expert Advice:
01 -
- It comes together faster than takeout but tastes like you've been simmering it all day.
- The sausage does the heavy lifting while the kale sneaks in something green and honest.
- Pillowy gnocchi soaking up that creamy sauce is the kind of comfort that feels like a hug.
02 -
- Freshly grated Parmesan melts smooth; pre-grated cheese has anti-caking agents that make it gritty in sauce, and it's a disappointment you'll taste.
- Don't let the cream boil hard or it'll break—keep the heat gentle and you'll have a silky sauce instead of separated cream.
03 -
- Taste constantly as you cook and adjust seasoning at the end; this is how you move from good to unforgettable.
- Have all your ingredients prepped before you start cooking—this recipe moves quickly, and you won't want to be chopping garlic while your sausage is browning.