Gnocchi with Sausage and Kale recipe
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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
Nutrition Info
- 568.8 caloriescarbohydrate: 31.4 gcholesterol: 63.2 mgfat: 40.5 gfiber: 4.5 gprotein: 22.2 gsaturatedFat: 15.1 gservingSize: -sodium: 1083.3 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Gnocchi with Sausage and Kale
Directions
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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.