One Pan Creamy Gnocchi With Italian Sausage And Kale

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One Pan Creamy Gnocchi with Italian Sausage and Kale

16 oz. mild Italian sausage*
1 1/2 tsp olive oil
1/2 cup finely chopped yellow onion
2 tsp minced garlic
3/4 cup low-sodium chicken broth
3/4 cup milk
1 (6 oz) bunch kale, thicks ribs removed, chopped
1 (16 oz.) pkg. potato gnocchi
Freshly ground black pepper**
1/3 cup heavy cream
1/3 cup (slightly packed) finely shredded parmesan cheese, plus more for serving if desired
Red pepper flakes (optional)

Heat oil a non-stick 12-inch skillet or saute pan over medium-high heat. Crumble sausage into skillet and cook and break up sausage, tossing occasionally, until browned and cooked through, about 6 - 7 minutes.
Transfer sausage to a plate lined with a few layers of paper towels while leaving 2 tsp oil in skillet (discard any remaining oil). Set sausage aside.
Reduce burner temperature to medium heat. Add onion to skillet and saute 4 minutes, or until softened, then add garlic and saute 30 seconds.
Pour in chicken broth and milk and bring to a simmer. Add in kale, cover skillet and let steam 2 minutes, or until wilted.
Add in gnocchi, toss to coat, season with pepper to taste. Cover and cook until tender and most of the liquid has been absorbed, about 4 - 5 minutes.
Add in cream, parmesan and cooked sausage and toss. Serve warm with more parmesan and red pepper flakes if desired.
*I used pork Italian sausage but Italian turkey sausage can also be used. **Wait until the end of cooking to see if you’d like to add any salt. Between the chicken broth, sausage and parmesan there’s already quite a bit of salt and I personally didn’t think it needed any added.
Recipe source: Cooking Classy