Creamy Gnocchi Sausage Kale (Printable)

Pillowy gnocchi in a luscious cream sauce with savory sausage and tender kale for a cozy meal.

# What You'll Need:

→ Gnocchi

01 - 1 lb potato gnocchi, store-bought or homemade

→ Meats

02 - 10 oz Italian sausage, casings removed

→ Vegetables

03 - 2 cups chopped kale, stems removed
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced

→ Sauces & Dairy

06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tbsp unsalted butter

→ Seasonings

09 - 1 tbsp olive oil
10 - 1/2 tsp salt, plus more to taste
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes

→ Garnish

13 - Extra grated Parmesan for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5–6 minutes. Remove excess fat if needed.
03 - Add the butter, chopped onion, and garlic to the skillet. Sauté until the onion is soft and translucent, about 3 minutes.
04 - Stir in the chopped kale and cook until wilted, about 2 minutes.
05 - Pour in the heavy cream, bring to a gentle simmer, and cook for 2 minutes. Stir in the Parmesan cheese until melted and the sauce is creamy.
06 - Add the cooked gnocchi to the skillet, tossing gently to coat in the sauce. Season with salt, black pepper, and red pepper flakes if desired. Heat through for 1–2 minutes. Serve immediately, garnished with extra Parmesan cheese.

# Expert Tips:

01 -
  • The entire dish comes together in 30 minutes but tastes like it simmered all afternoon
  • That moment when the cream hits the hot pan and transforms into something velvety and gorgeous
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Overcooked gnocchi will disintegrate into the sauce, so watch for the floating signal and drain promptly
  • Let the cream come to room temperature if possible to prevent it from separating when you add it
  • The sauce will continue thickening as it stands off the heat
03 -
  • Use a wide skillet so the gnocchi can spread out and get slightly crispy on the edges
  • Grate your own Parmesan because pre-shredded cheese contains anti-caking agents that prevent smooth melting

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