This easy 15-minute dinner recipe is made with DeLallo potato gnocchi sautéed with Italian sausage, kale and parmesan cheese.
When my friends at DeLallo invited me to help them celebrate Gnocchi Month this November, I immediately jumped on board!
You know me, I can’t pass up any excuse to celebrate. Especially when it comes to creating a dish with their light and airy gnocchi made with 85% potato.
In fact, when I was invited to the DeLallo headquarters outside of Pittsburgh last month I had the opportunity to learn how to make gnocchi from scratch. I couldn’t believe how easy it was to make homemade gnocchi!
Since gnocchi is so delicious on its own, it doesn’t take much to turn it into a complete meal. My boys love Italian sausage so we decided to go with a sweet, mild variety. Spicy Italian sausage would work well too (or you can sprinkle on chili flakes before serving like I do.)
For added nutrients and fiber, I like to toss in a bunch of chopped kale as the sausage is sautéing. The kale cooks down in the sausage fat adding even more delicious flavor.
To bring the dish together, I stir in a little of the starchy cooking liquid that I reserve from the pot while the gnocchi is cooking. You can always drizzle in a little olive oil if the dish seems a bit dry as well.
To serve, a good amount of Parmesan cheese is sprinkled in. If you have fresh basil or parsley on hand, this is a great time to add it as well.
Your fork is waiting.
Sausage and Kale Gnocchi Pasta
- 16 ounces DeLallo Potato Gnocchi prepared according to package instructions
- 1 pound Italian sausage loose (not in casing)
- 8 cups kale roughly chopped
- 2 cloves garlic minced
- salt and pepper to taste
- 1/4 cup parmesan cheese grated
- While preparing DeLallo Potato Gnocchi, reserve 1 cup of the starchy cooking liquid before draining pasta.
- As the pasta cooks, head a deep skillet over medium high heat and spray with cooking spray. Add sausage to the pan and sauté until golden brown, about 8-10 minutes, using a wooden spoon to break the sausage into bite-sized pieces.
- 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. Check for seasoning before serving adding salt and pepper to taste if needed.
Recipe by The Lemon Bowl // Photography by Alejandro Photography
Disclosure: I am honored to be a brand ambassador for DeLallo. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Looking for more easy and healthy dinner ideas? Head over to my Pinterest Board for more!