Gnocchi with Kale Sausage

 

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Stir in 2 teaspoons garlic; cook for 1 minute. Stir in sausage and cook until browned, about 5 minutes. Add a splash of olive oil and remaining garlic.

Cook for 1 minute. Add kale and broth; season liberally with salt, pepper, and red pepper flakes. Toss until kale is coated with the mixture and wilted, 3 to 5 minutes. Add chopped kale, garlic and a pinch of salt and pepper to the pan, along with the reserved starchy cooking liquid from the pasta pot.

Stir well then cover with a lit to allow the kale to wilt, about 2 minutes. Stir the gnocchi into the pan along with the parmesan cheese. Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale.

Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Add kale and cook, stirring often, until it begins to wilt. Season with salt, pepper, nutmeg and red pepper flakes. Stir in chicken stock and milk and bring to a simmer.

Add gnocchi and stir until well combined. Bring a large pan to medium high heat and add oil, sausage, and onions. Cook 8-10 minutes or until sausage is done.

Add garlic and cook 1-2 minutes or until fragrant. Add kale and cook 2-3 minutes or until wilted. Cook gnocchi according to package instructions (or follow my gnocchi. The first thing we need to do is brown the sausage in a very large skillet, preferably one with a tight fitting lid. More about that later though.

Place the skillet over medium-high heat with some butter. Once melted, remove the sausage from the casing and add it to the pan. Start breaking it up with a wooden spoon and cook until golden and crispy.

There’s plenty of sausage, and the gnocchi makes it filling. Garlic, onion, and Dijon mustard add a lot of flavor. Kale adds some nice color, texture, and a bit of freshness. You could also use spinach or chard if you prefer.

Cook until no longer pink and slight brown and crispy. Then add the kale to cook for 2-3 minutes, until wilted. In a medium bowl, whisk together tomato paste, honey, coconut milk, broth, salt, black pepper, and red pepper flakes.

Add gnocchi to pan then pour the liquid mixture from the bowl into the pan. Use a wooden spoon to break up sausage. Cook until no longer pink and slight brown and crispy. Then add the kale to cook for 2-3 minutes, until wilted.

In a medium bowl, whisk together tomato paste, honey, coconut milk, broth, salt, black pepper, and red pepper flakes. Add gnocchi to pan then pour the liquid mixture from the bowl into the pan. Drain and reserve 1/3 cup pasta water.

Add the gnocchi to the sausage and kale mixture; toss to combine. Add enough pasta water to create a thin sauce. Off the heat, add the cheese, and maybe another drizzle of oil.

List of related literature:

Once all the gnocchi are cooked, I find it best to return them to the pan over low heat and add as much of the pesto as desired and toss to coat for 30 seconds or until warmed through and coated nicely.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
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Combine the gnocchi and spinach, add the mushrooms, toss well, divide among plates, and garnish with lemon zest.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

For an Italian take on this dish, we paired a saucy mixture of white beans and kale with Italian sausage.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Repeat with the rest of the gnocchi and then allow to cool and set.

“Low Carb is LEKKER” by Inè Reynierse
from Low Carb is LEKKER
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Penguin Random House South Africa, 2015

Prepare Gnocchi Romaine (487) but shallow fry the rounds of semolina gnocchi in butter to a golden brown on both sides.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
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Pour off all but 2 tablespoons fat left in skillet, add onions, tomatoes, garlic, oregano, and red pepper flakes and cook over medium-high heat until vegetables are softened and lightly browned, 8 to 10 minutes; transfer to bowl with potatoes and sausage and toss to combine.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
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Then begin layering by spreading a layer ofthe mushroom filling, sprinkling with some ofthe Pecorino Romano, adding a layer ofarugula leaves, and spreading some of the ricotta filling over the arugula.

“Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide” by Joe McFarland, Gregory M. Mueller
from Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide
by Joe McFarland, Gregory M. Mueller
University of Illinois Press, 2011

Add the beans, kale, and pasta; cook until pasta is al dente and kale is tender, about 10 minutes.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
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Add the gnocchi and cook over high heat until browned on the bottom, about 2 minutes.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
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While the couscous cooked off the heat, we sautéed garlic and onion, then cooked baby spinach until it wilted, folding this mixture into the couscous along with pine nuts and Pecorino Romano cheese.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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4 comments

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  • You know what would be dope? A collab between Farideh and Brad Leone from Bon Appetit. they just have a very similar energy i think they’d get along great and it’d be fun to watch

  • Thank you for not putting those damn ridges into the gnocchi that everyone insists are crucial for gripping the sauce but totally aren’t!

  • You know how nobody ever saw Clark Kent and Superman in the same place at the same time? I offer the following, Farideh and Gianna Michaels………

  • We do Gnocchi a bit different, I use milk in my dough. Then I fry it. Just made bacon garlic Gnocchi with 4 cheese sauce 2 days ago.