Creamy Gnocchi Turkey Kale (Printer-friendly)
Tender gnocchi with turkey sausage and kale in a rich parmesan cream sauce.
# What you'll need:
→ Pasta & Sausage
01 - 1 lb potato gnocchi (fresh or shelf-stable)
02 - 12 oz turkey sausage, casings removed
→ Vegetables
03 - 1 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 4 cups kale, stems removed and chopped
→ Cream Sauce
07 - 1 cup heavy cream
08 - ½ cup grated parmesan cheese
09 - ½ cup low-sodium chicken broth
10 - ¼ tsp freshly ground black pepper
11 - ¼ tsp crushed red pepper flakes (optional)
12 - Salt, to taste
→ Garnish
13 - Extra grated parmesan cheese
14 - Freshly ground black pepper
# Method:
01 - Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
02 - While gnocchi cooks, heat olive oil in a large skillet over medium heat. Add turkey sausage and cook, breaking up with a spoon, until browned and cooked through, about 5 to 6 minutes. Remove sausage from skillet and set aside.
03 - In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
04 - Add chopped kale to the skillet and cook, stirring, until wilted, about 2 to 3 minutes.
05 - Return sausage to the skillet. Pour in chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream and parmesan cheese. Simmer gently for 2 to 3 minutes until sauce slightly thickens.
06 - Add cooked gnocchi to the skillet and toss gently to coat in the sauce. Add reserved pasta water as needed to reach desired consistency.
07 - Season with black pepper, red pepper flakes (if using), and salt to taste. Serve immediately garnished with extra parmesan cheese and freshly ground black pepper.
# Expert Tips:
01 -
- Those pillowy gnocchi absorb every bit of the silky parmesan cream, turning something simple into something that feels indulgent.
- It's ready faster than you'd think possible for a dish this satisfying and restaurant-quality.
- The sausage adds just enough richness and the kale keeps it feeling fresh, so you don't walk away feeling heavy.
02 -
- Never skip reserving that pasta water—it's starchy and magical for adjusting the sauce without making it taste watered down.
- Fresh gnocchi cook in about a minute or two, while shelf-stable versions take longer, so read your package and don't overcook them or they'll fall apart in the sauce.
- Cook the cream sauce gently after adding it, because aggressive bubbling can break it and make it look grainy instead of silky smooth.
03 -
- Buy pre-shredded parmesan only if you have to, because the anti-caking agents make it clump in warm sauce—freshly grated melts into silk.
- If your gnocchi seem to be breaking apart, they were probably cooked too long or your sauce is simmering too aggressively, so be gentle and keep heat at a medium simmer.