Creamy Gnocchi Sausage Kale (Printable)

Comforting creamy gnocchi with halal sausage and kale in a rich, flavorful garlic sauce.

# What You Need:

→ Gnocchi & Sausage

01 - 1 lb potato gnocchi (store-bought or homemade)
02 - 10 oz halal chicken or beef sausage, sliced

→ Vegetables

03 - 3 cups fresh kale, stems removed and roughly chopped
04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced

→ Sauce

06 - 1 cup heavy cream
07 - 1/2 cup low-sodium chicken broth
08 - 1/2 cup freshly grated Parmesan cheese or vegetarian hard cheese
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ For Finishing

11 - 1 tablespoon olive oil
12 - 1 tablespoon fresh parsley, chopped (optional)

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced halal sausage and cook until browned, about 4 to 5 minutes. Remove sausage to a plate and set aside.
03 - In the same skillet, add the onion. Sauté for 2 to 3 minutes until softened, then add garlic and cook for 1 minute until fragrant.
04 - Stir in the chopped kale and cook until wilted, approximately 2 to 3 minutes.
05 - Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, then add the cooked gnocchi and browned sausage back to the skillet.
06 - Stir in the Parmesan cheese and red pepper flakes. Season with salt and black pepper to taste. Simmer for 2 to 3 minutes until the sauce thickens slightly and ingredients are heated through.
07 - Sprinkle with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in 35 minutes, which means weeknight dinner that actually tastes like you tried.
  • Cream and sausage do the heavy lifting, so even tired kale transforms into something you'll actually want to eat.
  • Gnocchi has that pillow-soft thing happening, but it doesn't fall apart or get soggy if you're a little careless with timing.
02 -
  • Don't skip the salted water for the gnocchi—it seasons them as they cook, which means your finished dish tastes intentional instead of flat.
  • That moment when the sausage browns matters more than you'd think; the caramelization is where the flavor lives, so don't rush it.
  • Cream can break if the heat gets too aggressive, so keep everything simmering gently in the final minutes, not boiling like your life depends on it.
03 -
  • Toast the red pepper flakes in the empty skillet for thirty seconds before adding the onion—it wakes them up and makes them taste less dusty.
  • Grate your cheese fresh and keep your hand steady when it hits the hot cream; the warmth melts it evenly instead of creating little clumps.

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