Button Mushrooms (8 oz)
into strips vertically.
Kale (4 cups)
Peel the skin off the
Sweet Italian Sausages (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.
Chicken Broth (1 cup)
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.
Gnocchi (2 cups)
and toss. Stir in the
Parmesan Cheese (1/2 cup)
and serve with extra
Parmesan Cheese (to taste)