Creamy Gnocchi Turkey Sausage Kale (Printable)

Pillowy gnocchi tossed with turkey sausage, kale, and 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

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions. Reserve ¼ cup pasta water, then drain and set aside.
02 - 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. Transfer sausage to a plate.
03 - In the same skillet, add chopped onion and sauté until softened, approximately 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add chopped kale to the skillet and cook, stirring frequently, until wilted, about 2 to 3 minutes.
05 - Return browned sausage to the skillet. Pour in chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream and grated parmesan cheese. Simmer gently for 2 to 3 minutes until sauce slightly thickens.
06 - Add cooked gnocchi to the skillet. Toss gently to coat with sauce, adding reserved pasta water as needed to adjust consistency.
07 - Season with freshly ground black pepper, crushed red pepper flakes if desired, and salt to taste. Serve immediately, garnished with extra grated parmesan and black pepper.

# Expert Tips:

01 -
  • Ready in under forty minutes, yet tastes like you spent an hour stirring a labor of love.
  • The turkey sausage adds savory depth without weighing you down like traditional pork.
  • Kale wilts into silky strands that feel almost buttery against the pillowy gnocchi.
  • It's endlessly forgiving—a splash more cream, a handful more greens, it adapts to what you have.
02 -
  • Don't overcook the gnocchi before adding it to the sauce—gnocchi continues to cook gently in the heat, and overcooked gnocchi turns to mush.
  • That reserved pasta water is essential; its starch helps the sauce emulsify and coat everything beautifully, so don't skip it.
  • If your cream sauce breaks or looks separated, lower the heat immediately and stir constantly—gentle warmth brings it back together.
03 -
  • Don't skip mincing the garlic yourself—pre-minced sometimes tastes sharp and stale, while freshly minced fills your kitchen with that moment of perfume.
  • If you can find fresh gnocchi in the refrigerated section, buy it—it transforms this dish from easy to genuinely special, cooking in just two minutes with a tender, almost pillowy texture.

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