Creamy Gnocchi Turkey Sausage Kale (Printable)

Tender gnocchi tossed in a luscious cream sauce with savory turkey sausage and fresh kale for a comforting meal.

# What You Need:

→ Proteins

01 - 10.5 oz turkey sausage, casings removed, crumbled

→ Vegetables

02 - 1 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 4 oz kale, stems removed, leaves roughly chopped

→ Pasta

06 - 1 lb potato gnocchi, fresh or shelf-stable

→ Sauce

07 - 3/4 cup heavy cream
08 - 1/4 cup chicken broth
09 - 2 oz grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
11 - Pinch of red pepper flakes

→ Garnish

12 - Extra Parmesan cheese, for serving
13 - Freshly chopped parsley

# How-To:

01 - Heat olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5–6 minutes.
02 - Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add kale and cook, stirring, until wilted, about 2 minutes.
04 - Stir in gnocchi, heavy cream, and chicken broth. Bring to a gentle simmer. Cover and cook for 4–5 minutes, stirring occasionally, until the gnocchi are tender and cooked through.
05 - Remove lid, stir in Parmesan cheese, and season with salt, pepper, and red pepper flakes if using. If sauce is too thick, add a splash more broth or cream.
06 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes with minimal prep, so it fits into hectic weeknights without sacrificing flavor.
  • One skillet does all the work, meaning fewer dishes and more time enjoying your meal.
  • The creamy sauce coats pillowy gnocchi in a way that feels indulgent but stays light enough to actually make you feel good.
02 -
  • Don't skip removing the stems from kale—they'll stay tough no matter how long you cook them, and bitter stems overpower the delicate balance of cream and sausage.
  • Gnocchi cook faster than you think; the moment they float to the surface means they're nearly done, so watch them closely in those last couple minutes to avoid mushiness.
03 -
  • Don't crowd the pan when browning sausage—let it sit for a moment before stirring so it develops a crust that holds flavor.
  • Taste as you go, especially with salt; since Parmesan and sausage already bring saltiness, you might need less than you expect.

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