This is basically like super fancy casserole. Delicious pasta, but in this case gnocchi which is pasta only with potato, and then cream and kale (for health), and sausage. So this is just so good. Everything in it is good. Baked pasta is also bomb because you get that crispy crust that is just the best. It’s like when you get brownies, some people want the edges the crispy parts, and some people just want the center. Well this recipe is for the people who want the crispy edges of the brownies. Also, because potatoes and pasta are just a carb lovers pairing in heaven and thats why gnocchi exists. So you should be making this. :)
More Delicious Gnocchi Recipes You Will Love
Sausage and Kale Baked Gnocchi
Servings:
INGREDIENTS
- 1 recipe basic gnocchi (or store bought)
- 3 ½ tablespoons extra virgin olive oil, divided
- ½ pound mild Italian sausage
- 1 bunch dino kale
- 1 shallot, minced
- 2 garlic cloves, thinly sliced
- 1 ½ cups heavy cream
- 2 ounces grated Parmesan cheese
- salt and pepper to taste
garnish
- crushed red pepper flakes
INSTRUCTIONS
- Make gnocchi according to the recipe directions. Refrigerate rolled gnocchi for 1 hour.
- Preheat oven to 375˚F.
- Fill a large pot with water and bring to a boil. Add a small handful of salt (about 3 tablespoons) and add the gnocchi.
- Once the gnocchi float to the surface remove from the pot and transfer to a large platter. Set aside.
- In a large skillet, add 2 tablespoons oil and place over medium-high heat. Add sausage and brown for 3 to 4 minutes, breaking up into bite-sized pieces.
- Add kale and continue to sauté for an additional 3 to 4 minutes. Transfer mixture into a mixing bowl and set aside.
- Pour remaining oil into the skillet and add gnocchi to the pan. Lightly brown for 2 to 3 minutes and then transfer gnocchi into the same bowl as the sausage and kale.
- Add shallots, garlic and cream into the skillet and simmer over medium heat. Once the mixture has reduced by ⅓ add the Parmesan and stir. Season with salt and pepper. Add the gnocchi mixture and continue to simmer over low heat for 1 minute. Transfer mixture to a shallow baking dish and bake for 15 to 20 minutes or until mixture has thickened.
- Remove from heat, top with crushed pepper flakes and serve.
Calories: 580kcal Carbohydrates: 32g Protein: 14g Fat: 45g Saturated Fat: 21g Polyunsaturated Fat: 4g Monounsaturated Fat: 17g Cholesterol: 104mg Sodium: 726mg Potassium: 263mg Fiber: 3g Sugar: 2g Vitamin A: 3121IU Vitamin C: 22mg Calcium: 203mg Iron: 4mg
CUISINE: Italian-american
KEYWORD: baked gnocchi, gnocchi
COURSE: dinner, lunch
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Ive made this recipe about 4 times since I discovered it and it’s so good every time. Its hands down one of my favorite ways to eat gnocchi.
When you say a bunch of kale, is that like a handful of stalks or the bundles that come pre-grouped in the grocery store? Can’t wait to try it this cold and wet weekend!
The bundle that comes in the store! :)
I have made this recipe and my family & I love it. I will be making this for a a dinner party on Tuesday Nov. 28th. Do you think it would work to assemble this ingredients in the casserole dish ahead of time in the morning or late afternoon and bake just before serving?
Totally! I would just make sure to add a tad bit more of the cream so make sure your dish doesn’t dry out!
This has become a family favorite. And it’s so easy and quick to make. The only drawback is that it disappears way too fast! Thanks for a great recipe! Keep it up!
I made this with store-bought potato gnocchi, frozen spinach, and red onion instead of shallot because my quick grocery trip did not yield the recipe’s specific ingredients, and it was amazing! The spinach creamed with the sausage and cream mixture so well and the red onion did not overpower. Spinach is a great alternative for tbose of you who can’t find or don’t like kale! My mom loved the dish too!
I usually don’t comment, but I just finished this recipe and It is amazing! I used store bought gnocchi and instead of kale I used some spinach. So tasty!
I just LOVE baked gnocchi! It’s one of my favorite comfort foods. And I think we all need a little comfort food right now. Definitely good timing with this re-post!
Hi, is there any way to substitute at some or all of the heavy cream? I’m lactose sensitive and am not completely sure I can handle all the dairy. Thank you!
You can substitute with some coconut cream, although it will impart a coconut flavor to the dish. You can also sub with some cashew cream or you can blend up some silken tofu and stir it into the dish
Superb & mouth-watering recipe with sausage!!! Really love it, & also your blog… Thanks from Food Mumbai Blog
I just made this and it was amazing! I will definitely be making this again!
This looks AMAZING. Just wondering though – say I were to be lazy (hypothetically speaking, of course) and wanted to use store bought gnocchi, how much would I need?
Thanks in advance – can’t wait to try this recipe out!
You should be good with about 16-18 ounces or gnocchi!
Made this last night – omg, it’s so good. I’ll definitely be adding this into the winter rotation. Thanks so much for sharing!
Question: if I were (hypothetically speaking, of course) to be lazy and user store bought gnocchi, what size package should I buy?
About how long do you heat the cream mixture to reduce it by one third
Depending on your stove, about 10 to 15 minutes
It just started raining buckets here in the Pacific NW so this might get put into dinner rotation. Looks delish!
I can’t believe I’m admitting this, but I’ve never made gnocchi. How is that possible? This looks like the best way to eat it; slathered in creamy goodness.