One Pan Creamy Gnocchi with Italian Sausage and Kale

Ingredients

• 16 oz. mild Italian sausage
• 1 1/2 tsp olive oil
• 1/2 cup finely chopped yellow onion
• 2 tsp minced garlic
• 3/4 cup low-sodium chicken broth
• 3/4 cup milk
• 1 bunch kale, thicks ribs removed, chopped
• 1 pkg. potato gnocchi
• Freshly ground black pepper
• 1/3 cup heavy cream
• 1/3 cup finely shredded parmesan cheese, plus more for serving if desired
• Red pepper flakes, optional

Directions

1. Warm the oil in a non-stick 12-inch skillet or saute pan set over medium-high heat. Add the sausage, breaking it into small pieces as it cooks, and stir now and then until it is browned and fully cooked, about 6 – 7 minutes.
2. Move the sausage to a plate lined with a few layers of paper towels. Leave 2 tsp oil in the skillet and pour off anything beyond that. Put the sausage aside for now.
3. Turn the heat down to medium. Add the onion to the skillet and cook for 4 minutes, until it has softened, then stir in the garlic and cook for 30 seconds.
4. Add the chicken broth and milk, and bring the mixture to a simmer. Stir in the kale, cover the skillet, and let it steam for 2 minutes, until wilted.
5. Add the gnocchi and toss it through the sauce, then season with pepper to taste. Cover the pan and cook until the gnocchi is tender and most of the liquid has been taken up, about 4 – 5 minutes.
6. Stir in the cream, parmesan, and cooked sausage, tossing everything together. Serve warm, with extra parmesan and red pepper flakes if desired.
7. Pork Italian sausage was used here, but Italian turkey sausage can be used instead. Wait until the end before deciding whether to add any salt, since the chicken broth, sausage, and parmesan already bring plenty.