Smoked Sausage, Kale, and Gnocchi Skillet Recipe

This sausage, kale, and gnocchi skillet is weeknight dinner perfection — quick to make, full of flavor, and just as good the next day.

Start by browning smoked sausage in a large skillet, then add chopped kale and cook until it softens. While the kale wilts, boil the gnocchi according to package directions and add it to the pan. Finish with grated Parmesan and a splash of chicken stock for a light, flavorful sauce.

Dinner is served.

My goal for weeknights is to have dinner ready, predictable, and something the family looks forward to. This gnocchi skillet checks every box: it’s fast, comforting, and easy to eat straight from the pan.

I prefer using precooked smoked turkey sausage in this recipe, but any pre-cooked smoked sausage — pork or another variety — will work well. Shelf-stable gnocchi is convenient and only needs a few minutes to cook.

The kale becomes tender but still has a pleasant chew, and the light sauce of chicken stock and Parmesan adds just enough moisture and flavor without drowning the ingredients. If you like, you can adapt these ingredients to a sheet-pan method, but the skillet comes together quickly and requires minimal cleanup.

SO easy!

Sausage Kale Skillet Gnocchi

Smoked Sausage and Kale Skillet Gnocchi

Yield:

4
people

Prep Time:
10

Cook Time:
20

Total Time:
30

This sausage, kale, and gnocchi skillet is loaded with flavor and makes a simple, satisfying weeknight meal. Finish with Parmesan and a pinch of red pepper flakes.

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Ingredients

1 pound gnocchi
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
12 ounces precooked smoked turkey sausage, sliced into rounds
1 large bunch kale, stems removed and chopped (about 4 to 6 cups)
3/4 cup chicken stock
3/4 cup finely grated Parmesan cheese
Pinch red pepper flakes
Kosher salt and freshly ground black pepper

Instructions

Bring a pot of salted water to a boil. Cook the gnocchi according to package directions, drain, and set aside.
Heat a large skillet over medium heat and add the olive oil. Sauté the minced shallot and garlic for 1 to 2 minutes until fragrant.
Add the sliced sausage and cook until browned on both sides, about 2 to 3 minutes per side.
Stir in the chopped kale and cook 5 to 6 minutes until it softens slightly. Pour in the chicken stock and let it warm for a few minutes to help the kale wilt.
Add the cooked gnocchi to the skillet and stir in the Parmesan. Cook a few more minutes to bring everything together. Taste and season with salt and pepper. Sprinkle with red pepper flakes and serve.
Leftovers reheat well; add a splash of stock if the dish dries out when reheating.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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This flavor is TOPS.