Creamy Gnocchi Sausage Kale (Printable)

Potato gnocchi combined with Italian sausage, kale, and a rich creamy sauce for a hearty meal.

# What You'll Need:

→ Pasta & Dairy

01 - 1 lb potato gnocchi (fresh or shelf-stable)
02 - ½ cup heavy cream
03 - ¼ cup grated Parmesan cheese
04 - 2 tbsp unsalted butter

→ Meat

05 - 10 oz Italian sausage (mild or spicy, casings removed)

→ Vegetables

06 - 4 cups chopped kale, stems removed
07 - 1 small yellow onion, finely chopped
08 - 2 garlic cloves, minced

→ Pantry

09 - 2 tbsp olive oil
10 - ½ cup chicken broth
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of red pepper flakes (optional)

# Directions:

01 - Heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spatula, and cook until browned and cooked through, about 5–6 minutes. Transfer sausage to a plate and set aside.
02 - In the same skillet, add the butter and onion. Sauté until the onion is soft and translucent, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
03 - Add the kale and cook, stirring, until wilted, about 2–3 minutes.
04 - Pour in the chicken broth and bring to a simmer. Add the gnocchi, stirring gently. Cover and cook for 3–4 minutes (or per package instructions), until the gnocchi are tender.
05 - Return the cooked sausage to the pan. Pour in the heavy cream and stir to combine. Simmer for 2–3 minutes until the sauce thickens slightly.
06 - Stir in the Parmesan cheese. Season with salt, pepper, and red pepper flakes to taste. Serve hot, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • The gnocchi cooks right in the sauce, absorbing all those savory flavors while staying tender
  • Everything happens in one pan, which means maximum flavor with minimum cleanup
  • That moment when the cream hits the pan and creates this silky, glossy coating—pure kitchen magic
02 -
  • Overcrowding the pan when cooking the sausage makes it steam instead of brown—work in batches if your skillet is on the smaller side
  • The gnocchi will absorb liquid as it sits, so if you want it saucier add a splash more cream or broth right before serving
03 -
  • Remove the sausage casings before cooking—trying to brown them in the pan creates a greasy mess and uneven texture
  • Let the sauce simmer for that extra minute after adding the cream, it makes all the difference in how well it coats every piece of gnocchi

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