Sausage, Kale, and Sun-Dried Tomatoes Gnocchi

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Olive Oil

1 lb

Sweet Italian Sausage Links

or Spicy Italian Sausage

2 1/4 cups

Button Mushrooms , quartered

1

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

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Step 1

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

Step 2

Chop the Kale (4 cups) .

Step 3

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

Step 4

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.

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 (1/2 cup) to deglaze the pan, scraping up any browned bits. Cook until wine is reduced by half.

Step 7

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.

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

Step 10

Serve and enjoy!