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Sausage and Kale Gnocchi Pasta

    This easy 15-minute dinner recipe is made with DeLallo potato gnocchi sautéed with Italian sausage, kale and parmesan cheese. 

    Sausage and Kale Gnocchi

    When my friends at DeLallo invited me to help them celebrate Gnocchi Month this November, I immediately jumped on board! 

    Liz Grating Cheese on Sausage Gnocchi

    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.

    Making Gnocchi with Delallo

    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!

    Gnocchi Recipe with Sausage and Kale

    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.)

    Liz Serving Gnocchi

    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.

    Easy Gnocchi Recipe with Sausage

    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.

    Sausage and Kale Gnocchi Recipe

    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.

    Hearty Gnocchi Recipe with Sausage and Kale

    Your fork is waiting.

    Gnocchi Recipe with Sausage and Kale

    Sausage and Kale Gnocchi Pasta

    4.63 stars average
    This easy 15-minute dinner recipe is made with gnocchi sautéed with Italian sausage, kale and parmesan cheese. 
    COOK: 15 mins
    TOTAL: 20 mins
    Save
    Servings: 4

    Ingredients
     

    • 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)
    • ¼ cup parmesan cheese (grated)

    Instructions
     

    • 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.

    Nutrition

    Calories: 668kcalCarbohydrates: 53gProtein: 28gFat: 39gSaturated Fat: 14gCholesterol: 90mgSodium: 1364mgPotassium: 944mgFiber: 2gSugar: 0gVitamin A: 13435IUVitamin C: 163.5mgCalcium: 321mgIron: 7.4mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Looking for more easy and healthy dinner ideas? Head over to my Pinterest Board for more!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    9 Comments

    1. I made this today. It was yummy! Next time I’ll use less salt because the seasoned sausage and the cheese had enough salt together. I appreciate the simplicity of this recipe, yet it tasted and looked fancy.

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