One-Pot Sausage Kale Gnocchi

Italian sausage, pillowy potato gnocchi, tender kale, and tomatoes simmer together in a creamy Parmesan skillet sauce for a cozy weeknight dinner made in one pot.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound italian sausage
• 1 tablespoon olive oil
• 1 small yellow onion
• 3 cloves garlic
• 1 14.5-ounce can diced tomatoes
• 1 cup chicken broth
• 1 cup heavy cream
• 1 16-ounce package potato gnocchi
• 4 cups kale
• 0.75 cup parmesan cheese
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Remove the sausage from its casings, if needed. Strip the kale leaves from the stems and tear or chop them into bite-size pieces. Dice the onion and mince the garlic. (about 10 min)
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, 5 to 7 minutes. Transfer to a plate, leaving any drippings in the pot. (about 7 min) — Medium-high heat
3. Add the onion to the pot and cook until softened, about 3 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds. (about 4 min) — Medium heat
4. Add the tomatoes, chicken broth, heavy cream, salt, and black pepper. Stir in the gnocchi and bring the mixture to a gentle simmer. (about 3 min) — Medium-high heat
5. Reduce the heat to medium-low, cover, and simmer, stirring once or twice, until the gnocchi are tender, about 5 to 7 minutes. (about 7 min) — Medium-low heat
6. Stir in the kale and cooked sausage. Cover and cook until the kale is wilted and the sauce lightly coats the gnocchi, 3 to 4 minutes. The sausage should reach 160°F in the center. (about 4 min) — Medium-low heat
7. Remove from the heat and stir in the Parmesan until melted. Taste and adjust the salt and pepper. Let stand for 2 minutes before serving. (about 2 min)