I promised you a gnocchi recipe earlier this week, so I am going to deliver on this promise. The original recipe called for pork sausage and cream in the recipe. I lightened it up by using turkey sausage and half & half instead. I also almost always replace chicken broth with vegetable broth in most of my recipes, just because it’s something I usually have at home and it’s a tad healthier. I can’t tell the difference.
I am a big fan of one pan meals, especially on weekdays, because it usually leaves less of a mess in the kitchen and there are fewer dishes to do. This is also the perfect comfort food for a chillier fall or winter night. I am adding more potatoes back into my diet and the gnocchi are a wonderful variation.
If you try this, let me know what you think! J and I loved it instantly and have made it a few more time since.
- 1 lb hot Italian turkey sausage
- 1 1/2 tsp olive oil
- 1 medium onion (finely chopped)
- 3/4 cup vegetable broth
- 2 cloves minced garlic
- 3/4 cup milk (I used 2%)
- 6 oz kale (chopped)
- 16 oz potato gnocchi
- black pepper
- 1/3 cup half & half
- 1/3 cup parmesan cheese
- red pepper flakes (optional - we like a bit of a kick)
- Heat oil in a cast iron (or large skillet) over medium heat. Break up the turkey sausage and cook until browned and cooked through (ca. 8 minutes).
- Transfer sausage to a plate and set aside.
- In the same pan, add the onion and cook until softened, then add the garlic and cook for 1 minute.
- Pour in the vegetable broth and milk and bring to a simmer.
- Add in the kale and cover the skillet. Steam the kale until wilted.
- Add in the gnocchi, toss to coat with the sauce and add pepper. Cook until tender and most of the liquid has been absorbed, 4-5 minutes.
- Add in the half & half, parmesan and cooked sausage and toss.