GNOCCHI WITH SAUSAGE AND KALE

Gnocchi with Sausage and Kale image

This recipe was born as a hybrid of two of my favorite recipes that I have tinkered with. If you're looking for a cheesy, easy way to enjoy gnocchi and sneak some green stuff into your meal, give this a try! Top with extra Parmesan cheese. Hope you enjoy.

Provided by ToriCat

Categories Main Dish Recipes Dumpling Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Previous Next

Ingredients

3 (3.5 ounce) links sweet Italian sausage (such as Johnsonville®)
2 teaspoons extra-virgin olive oil, or more as needed
½ white onion, diced
3 teaspoons refrigerated minced garlic
10 cups roughly chopped kale
½ cup chicken stock
coarse salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 pound refrigerated gnocchi
1 (8 ounce) jar prepared pesto, or more to taste
½ cup light cream
½ cup shredded Parmesan cheese

Steps:

Remove casings from sausage links; crumble sausage or cut into bite-sized pieces.
Heat olive oil in a skillet over medium-high heat. Add onion; saute until it starts to soften, about 4 minutes. Stir in 2 teaspoons garlic; cook for 1 minute. Stir in sausage and cook until browned, about 5 minutes. Add a splash of olive oil and remaining garlic. Cook for 1 minute. Add kale and broth; season liberally with salt, pepper, and red pepper flakes. Toss until kale is coated with the mixture and wilted, 3 to 5 minutes.
Meanwhile, bring a large pot of liberally salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
Add gnocchi, pesto, cream, and Parmesan cheese to the wilted kale and sausage mixture; toss gently. Reduce heat to medium-low; stir until Parmesan has melted. Season with salt and pepper.

Nutrition Facts : Calories 568.8 calories, Carbohydrate 31.4 g, Cholesterol 63.2 mg, Fat 40.5 g, Fiber 4.5 g, Protein 22.2 g, SaturatedFat 15.1 g, Sodium 1083.3 mg, Sugar 1.2 g