Creamy Gnocchi Turkey Sausage Kale (Printable)

Tender gnocchi combined with turkey sausage, kale, and a rich parmesan cream sauce.

# What You 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 Cook:

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, breaking it up with a spoon, and cook until browned and fully cooked, about 5 to 6 minutes. Transfer sausage to a plate.
03 - In the same skillet, add chopped onion and sauté until softened, about 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
04 - Add chopped kale to the skillet and cook, stirring frequently, until wilted, approximately 2 to 3 minutes.
05 - Return cooked sausage to the skillet. Pour in chicken broth, scraping up any browned bits on the pan surface. Stir in heavy cream and grated parmesan cheese. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
06 - Add the cooked gnocchi to the skillet and toss gently to coat in the cream sauce. Add reserved pasta water a little at a time as needed to adjust sauce consistency.
07 - Season with black pepper, crushed red pepper flakes (if using), and salt to taste. Serve immediately, garnished with extra grated parmesan and freshly ground black pepper.

# Expert Tips:

01 -
  • It comes together in barely 35 minutes, which means a proper restaurant-quality dinner on a regular Tuesday.
  • The sauce is rich without being heavy, and the kale adds this beautiful earthiness that balances all that cream.
  • It's impressive enough to serve guests but so straightforward you could make it with your eyes closed.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what keeps your sauce creamy and helps it cling to the gnocchi instead of pooling at the bottom.
  • Gnocchi can fall apart if you overstir or cook them too long, so handle them with a gentle hand once they're in the pan.
03 -
  • If your cream sauce seems too thin after simmering, don't panic—just cook it another minute or two and it'll thicken; if it's too thick, that pasta water saves you every time.
  • Taste the sauce before you finish; a good pinch of fleur de sel and fresh cracked pepper can turn a good dish into the one people ask about.

Go Back