Creamy Gnocchi Sausage Kale (Printable Version)

A creamy skillet dish with gnocchi, halal sausage, and vibrant kale in a savory sauce.

# What You’ll Need:

→ Gnocchi & Sausage

01 - 1 lb potato gnocchi (store-bought or homemade)
02 - 10 oz halal chicken or beef sausage, sliced

→ Vegetables

03 - 3 cups fresh kale, stems removed and roughly chopped
04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced

→ Sauce

06 - 1 cup heavy cream
07 - 1/2 cup low-sodium chicken broth
08 - 1/2 cup freshly grated Parmesan cheese (or vegetarian hard cheese)
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ For Finishing

11 - 1 tbsp olive oil
12 - 1 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced halal sausage and cook until browned, about 4 to 5 minutes. Remove sausage to a plate and set aside.
03 - In the same skillet, add diced onion. Sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in chopped kale and cook until wilted, about 2 to 3 minutes.
05 - Pour in chicken broth and heavy cream. Bring to a simmer, then add cooked gnocchi and browned sausage back to the skillet.
06 - Stir in Parmesan cheese and crushed red pepper flakes. Season with salt and freshly ground black pepper to taste. Simmer for 2 to 3 minutes until the sauce thickens slightly and everything is heated through.
07 - Sprinkle chopped fresh parsley over the dish and serve immediately.

# Top Tips:

01 -
  • It's genuinely easy but tastes fancy enough to serve guests without feeling like you've worked all day.
  • The whole thing cooks in one skillet, which means minimal cleanup and maximum flavor buildup from browning the sausage.
  • Kale softens into the cream sauce instead of staying tough, so even people skeptical about greens tend to enjoy this.
02 -
  • Don't skip the browning step with the sausage—those caramelized edges are where most of the flavor lives in this dish.
  • Grate your own Parmesan if you can; pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the cream.
  • Add the parsley right at the end and never cook it; heat kills its brightness and turns it dark and bitter.
03 -
  • Keep the gnocchi water salty and don't oversalt the cream sauce early—you can always add more at the end, but you can't take it back.
  • The difference between a good version of this and a great one is in the browning: take time with the sausage and let those edges crisp up properly.

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