Cooking Instructions
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Step 1
Quarter the Button Mushroom (8 ounce). Slice Onion (1) into strips vertically.
Step 2
Chop the Kale (4 cup).
Step 3
Peel the skin off the Sweet Italian Sausage (1 pound).
Step 4
In a large skillet or dutch oven, heat the Olive Oil (1 tablespoon) 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 cup) and toss. Stir in the Parmesan Cheese (1/2 cup) and serve with extra Parmesan Cheese (to taste) for garnish.
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