Creamy Tuscan Gnocchi
Pillowy gnocchi tossed in a cheesy Parmesan sauce with spicy sausage and hearty kale this Tuscan Gnocchi is a must make 30 minute dish.
Servings 3 people
Ingredients
- 1 lb spicy Italian sausage
- 1/2 small onion minced
- 4 garlic cloves minced
- 2 tbsp flour
- 2 cups chicken broth
- 1 bunch of kale approx. 11-12 leaves. removed from stem and roughly chopped
- 1/2 cup heavy cream
- 1 1/2 cups parmesan cheese loosely packed, freshly grated
- 1 lb potato gnocchi
- olive oil
Instructions
- Bring a medium pot of salted water to a boil. Do not drop the gnocchi until the sauce is nearly done (see step below)
- In a pan over medium heat, add a drizzle of olive oil and the loose sausage. Cook for about a minute or two before using a spoon to break it into smaller pieces.
- Once broken into smaller pieces, cook for another 3-4 minutes. Remove the sausage and set it aside, leaving the fat in the pan.
- Add the onions and garlic to the pan. Cook until soft and fragrant, approximately 2-3 minutes.
- Stir in the flour and mix with the onions and garlic. Cook for about a minute, stirring constantly to avoid burning.
- Pour in the chicken broth and stir to combine. Bring to a simmer and cook for 3-4 minutes, stirring occasionally. The sauce will thicken and will be able to lightly coat the back of a spoon.
- Add the prepped kale and sausage, cooking for another 2-3 minutes until the kale softens.
- Drop the gnocchi into the pot of boiling water and cook according to the package instructions, being careful not to overcook. Drain when done.
- Reduce the heat to low, pour in the heavy cream, and add the freshly grated Parmesan. Simmer for 2 minutes.
- Add the cooked and drained gnocchi to the pan, and cook for another 30 seconds. Remove from the heat and let the dish sit for a minute or two, allowing the sauce to continue thickening.