Creamy Gnocchi Sausage Kale (Print)

Savory gnocchi with halal sausage and vibrant kale in a creamy, garlicky skillet preparation.

# 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 Make:

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 and set aside.
03 - In the same skillet, add diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add the chopped kale to the skillet and cook until wilted, about 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream. Bring to a simmer.
06 - Return cooked gnocchi and browned sausage to the skillet. Stir in Parmesan cheese and crushed red pepper flakes if using. Season with salt and pepper to taste. Simmer for 2 to 3 minutes until sauce thickens and ingredients are heated through.
07 - Sprinkle with chopped fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • Pillowy gnocchi absorbs the rich, garlicky cream sauce like it was made for each other.
  • One skillet means minimal cleanup and maximum flavor concentration.
  • The earthiness of kale balances the richness perfectly, making it feel indulgent and nourishing at once.
02 -
  • Fresh Parmesan melts into the sauce seamlessly, while pre-shredded cheese tends to clump—this single choice changes the texture entirely.
  • Don't let the cream boil hard; a gentle simmer keeps it from breaking and becoming grainy.
  • Taste the dish before adding salt, since both sausage and cheese are salty and seasons differently depending on brands.
03 -
  • Grate your Parmesan fresh from a block rather than using pre-shredded—the difference in how it melts is night and day.
  • Don't oversalt early; add it gradually while tasting, since the sausage and cheese bring plenty of sodium on their own.

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