Creamy Gnocchi Sausage Kale (Printable)

Pillowy gnocchi mixed with halal sausage, kale, and a rich creamy sauce for a comforting meal.

# What You Need:

→ Gnocchi & Sausage

01 - 1.1 lbs potato gnocchi (fresh or shelf-stable)
02 - 0.66 lbs halal chicken or beef sausage, sliced

→ Vegetables

03 - 5.3 oz fresh kale, stems removed and chopped
04 - 1 small yellow onion, finely diced
05 - 2 garlic cloves, minced

→ Sauce

06 - 0.85 cup heavy cream
07 - 0.42 cup low-sodium chicken broth
08 - 0.21 cup grated Parmesan cheese
09 - 1 tbsp olive oil

→ Seasoning

10 - 0.5 tsp dried thyme
11 - 0.5 tsp black pepper
12 - 0.25 tsp salt, or to taste
13 - Pinch of crushed red pepper flakes (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float, about 2-3 minutes. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add halal sausage slices and cook until browned, about 4-5 minutes. Remove from pan and set aside.
03 - In the same skillet, cook diced onion for 2 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
04 - Add chopped kale to the skillet and sauté for 2-3 minutes until wilted.
05 - Pour in chicken broth and heavy cream. Stir to combine, then bring to a gentle simmer.
06 - Add grated Parmesan, thyme, black pepper, salt, and red pepper flakes if using. Stir until cheese melts and sauce thickens slightly, 2-3 minutes.
07 - Return sausage to the skillet, add cooked gnocchi, and toss until evenly coated with sauce.
08 - Taste and adjust seasoning as needed. Serve hot, optionally garnished with extra Parmesan.

# Expert Tips:

01 -
  • It feels like a restaurant dish but comes together in your own kitchen in under 40 minutes.
  • The gnocchi soak up the creamy sauce in a way that makes every bite feel indulgent without being fussy.
  • You can swap the kale for spinach or the sausage for a different protein and it still works beautifully.
02 -
  • Don't skip browning the sausage, those caramelized bits on the bottom of the pan become the foundation of the sauce.
  • If the sauce looks too thick, add a splash of the gnocchi cooking water to loosen it, the starch helps it cling even better.
  • Kale stems are tough, so remove them before chopping or the texture won't be right.
03 -
  • Reserve a cup of the gnocchi cooking water before draining, it's liquid gold for adjusting the sauce consistency.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes sharper.
  • If you want extra depth, deglaze the pan with a splash of white wine after cooking the onions and let it reduce before adding the cream.

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