Cooking Instructions
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Step 1
Quarter the
Button Mushrooms (225 g)
. Slice
Onion (1)
into strips vertically.
Step 2
Chop the
Kale (100 g)
.
Step 3
Peel the skin off the
Sweet Italian Sausage Links (455 g)
.
Step 4
In a large skillet or dutch oven, heat the
Olive Oil (15 mL)
and add the button mushrooms and large onion and cook, stirring occasionally until vegetables have softened and take on a little color. Transfer the vegetables to a bowl.
Step 5
Add the sausage to the pan and break apart with a wooden spoon or large fork. Cook, stirring occasionally until sausage is browned.
Step 6
Add vegetables back to the skillet and stir in the
White Wine (120 mL)
to deglaze the pan, scraping up any browned bits. Cook until wine is reduced by half.
Step 7
Add the
Chicken Broth (240 mL)
and
Sun-Dried Tomatoes in Olive Oil (55 g)
and cook until the broth reduces by half, about 5-7 minutes.
Step 8
Stir in the kale and add a ladle of hot gnocchi water. Cook for 1-2 minutes until kale is just wilted.
Step 9
Add the
Gnocchi (480 mL)
and toss. Stir in the
Parmesan Cheese (45 g)
and serve with extra
Parmesan Cheese (to taste)
for garnish.
