Creamy Gnocchi Sausage Kale

The first time I made this gnocchi, my roommate walked through the front door and stopped dead in her tracks. She said it smelled like an Italian nonna had moved into our apartment without telling us. That's the thing about cream, sausage, and garlic together—they don't just smell good, they smell like home.

I made this on a particularly gloomy Tuesday when winter was dragging on forever. My friend Sam came over for dinner, still wearing his work clothes, and took one bite before declaring he needed this recipe immediately. Sometimes food is just food, and sometimes it's exactly what you didn't know you needed.

Ingredients

• Potato gnocchi: Store-bought works beautifully here, but if you've got time for homemade, even better
• Italian sausage: The fennel and herbs in the sausage are what make this dish sing
• Kale: Stems removed and chopped—it holds up better than spinach in the creamy sauce
• Yellow onion: Finely chopped so it melts into the background
• Garlic: Two cloves minimum, three if you're feeling bold
• Heavy cream: This is what creates that luxurious coating
• Parmesan: Freshly grated makes all the difference in melting evenly
• Butter: Unsalted gives you control over seasoning
• Olive oil: For cooking the sausage
• Salt and pepper: Essential, but taste before adding too much
• Red pepper flakes: Optional, but nice if you want a little warmth

Instructions

Cook the gnocchi:

Bring a large pot of salted water to boil and cook the gnocchi until they float to the surface, then drain and set aside.

Brown the sausage:

Heat olive oil in a large skillet over medium heat, add the sausage and break it up with a spoon, cooking until browned and cooked through, about 5 to 6 minutes.

Sauté the aromatics:

Add butter, chopped onion, and garlic to the skillet and cook until the onion is soft and translucent, about 3 minutes.

Wilt the kale:

Stir in the chopped kale and cook until it's wilted, about 2 minutes.

Make the cream sauce:

Pour in the heavy cream and bring to a gentle simmer, then stir in the Parmesan until melted and the sauce is creamy.

Combine everything:

Add the cooked gnocchi to the skillet and toss gently to coat in the sauce.

Season and serve:

Season with salt, pepper, and red pepper flakes if desired, then heat through for 1 to 2 minutes and serve with extra Parmesan.

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This recipe became my go-to for dinner parties after I served it to my family. My dad, who usually doesn't say much about food, asked for seconds before anyone else had finished their first helping. That's when I knew this one was a keeper.

Making It Lighter

Half-and-half works surprisingly well if you want to cut back on the richness. I've done this plenty of times when I'm already planning dessert and don't need the full cream treatment.

Swapping the Greens

Spinach wilts faster than kale, so if you go that route, add it in the last minute of cooking. I learned this the hard way when my spinach practically disappeared into the sauce.

Wine Pairing & Serving

A crisp Pinot Grigio cuts through the cream and balances the savory sausage perfectly. The first time I served this with wine, my friend asked why restaurant Italian never tasted this comforting.

• Get your ingredients prepped before you start cooking
• Grate the Parmesan while the water boils
• Have the wine opened before you sit down to eat

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Sometimes the simplest recipes are the ones that stay with you longest. This gnocchi has seen me through exhausted weeknights and unexpected dinner guests, and it never lets me down.

Recipe Questions & Answers

→ What type of gnocchi works best for this dish?

Both store-bought and homemade potato gnocchi work well. Just be sure to cook until they float for the right texture.

→ Can I substitute the kale with other greens?

Yes, spinach can be used as a tender alternative to kale for a milder flavor.

→ How can I make the sauce lighter?

Replacing heavy cream with half-and-half reduces fat content while preserving creaminess.

→ Is it possible to increase the spiciness?

Using hot Italian sausage or adding extra crushed red pepper flakes will add more heat to the dish.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the creamy and savory flavors perfectly.

→ How do I prevent the sauce from separating?

Cook the cream gently over low heat and stir continuously after adding Parmesan to keep the sauce smooth.