Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 lb Italian Sausage (casings removed)
  • 1 small Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1/2 tsp Red Pepper Flakes (adjust to taste)
  • 1 (16 oz/500g) package Shelf-Stable Potato Gnocchi (uncooked)
  • 1/2 cup Low Sodium Chicken Broth
  • 1/4 cup Heavy Cream (optional)
  • 5 oz bunch Kale (stems removed, roughly chopped)
  • 1/2 cup Freshly Grated Parmesan Cheese (plus extra for serving)
  • 1 tsp Freshly Squeezed Lemon Juice
  • Salt and Black Pepper to taste

Instructions:

  1. Heat olive oil in a large, high-sided skillet over medium-high heat. Add the sausage, breaking it up with a spoon. Cook until fully browned and slightly crispy (about 6-8 minutes). Drain off most of the excess grease, leaving about 1 tablespoon behind in the pan.
  2. Reduce heat to medium. Add the chopped onion to the skillet and cook until softened (3 minutes). Add the minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
  3. Push the sausage mixture to one side of the pan. Add the uncooked gnocchi to the clear space in a single layer if possible. Cook undisturbed for 3–4 minutes until the bottoms are golden brown and slightly crisp. Stir everything together gently.
  4. Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the skillet. If using, stir in the heavy cream now.
  5. Add the chopped kale to the pan in batches if necessary. Toss everything together. Cover the skillet and let it steam/simmer for 3–5 minutes, or until the kale has wilted down significantly and the gnocchi are plumped and tender.
  6. Remove the pan from the heat. Stir in the Parmesan cheese and lemon juice. Taste and adjust seasoning with salt and pepper. Serve immediately.