Recipe Image

Servings:

Sausage, Kale, and Sun-Dried Tomatoes Gnocchi

It’s time to break free of convention and mix it up a bit. This dish isn’t about saucing up those fluffy potato pillows. No, it’s about piling on. Loading them with spice, tang, and chew. Sausage, kale, and sun-dried tomatoes gnocchi –’nuff said.

Total Time

35min

4.7

6 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 Tbsp

Olive Oil

•

1 lb

Sweet Italian Sausage Links

or Spicy Italian Sausage

•

2 1/4 cups

Button Mushrooms , quartered

•

Large Onion , peeled

•

1/2 cup

Sun-Dried Tomatoes in Olive Oil , sliced

•

4 cups

Kale , chopped

•

1/2 cup

White Wine

•

1 cup

Chicken Broth

•

2 cups

Gnocchi , cooked

•

1/2 cup

Parmesan Cheese

•

to taste

Parmesan Cheese

Cooking Instructions

Quarter the Button Mushrooms (2 1/4 cups) . Slice Onion (1) into strips vertically.

Chop the Kale (4 cups) .

Peel the skin off the Sweet Italian Sausage Links (1 lb) .

In a large skillet or dutch oven, heat the Olive Oil (1 Tbsp) 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.

Add the sausage to the pan and break apart with a wooden spoon or large fork. Cook, stirring occasionally until sausage is browned.

Add vegetables back to the skillet and stir in the White Wine (1/2 cup) to deglaze the pan, scraping up any browned bits. Cook until wine is reduced by half.

Add the Chicken Broth (1 cup) and Sun-Dried Tomatoes in Olive Oil (1/2 cup) and cook until the broth reduces by half, about 5-7 minutes.

Stir in the kale and add a ladle of hot gnocchi water. Cook for 1-2 minutes until kale is just wilted.

Add the Gnocchi (2 cups) and toss. Stir in the Parmesan Cheese (1/2 cup) and serve with extra Parmesan Cheese (to taste) for garnish.

10.

Serve and enjoy!

Nutrition Per Serving

CALORIES

457

FAT

20.7 g

PROTEIN

28.0 g

CARBS

34.1 g