Sausage and Kale Baked Gnocchi
Servings: 6
Calories: 580kcal
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.
Nutrition
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