Creamy Gnocchi Turkey Kale (Printable)

Tender gnocchi tossed with turkey sausage, sautéed kale, and a smooth 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 It:

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, 5 to 6 minutes. Transfer to a plate.
03 - In the same skillet, add onion and sauté until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
04 - Add chopped kale and cook, stirring occasionally, until wilted, 2 to 3 minutes.
05 - Return sausage to skillet. Pour in chicken broth, scraping up browned bits. Stir in heavy cream and parmesan cheese. Simmer gently for 2 to 3 minutes until slightly thickened.
06 - Add cooked gnocchi to skillet and toss gently to coat in sauce. Add reserved pasta water as needed to loosen consistency.
07 - Season with black pepper, red pepper flakes if using, and salt to taste. Serve immediately garnished with extra parmesan and freshly ground pepper.

# Expert Advice:

01 -
  • The gnocchi absorbs the cream sauce like tiny pillows soaking up all that savory richness.
  • Turkey sausage brings enough flavor that you don't miss the heaviness of pork, and the kale actually tastes good instead of like penance.
  • It comes together faster than you'd think, making it perfect for weeknight dinners when you want something that tastes like you spent hours on it.
02 -
  • Reserve that pasta water before you drain—it's starchy and helps the sauce cling to the gnocchi instead of pooling at the bottom of the bowl.
  • Don't let the sauce boil hard after you add the cream; a gentle simmer keeps it silky instead of breaking into something grainy and split.
03 -
  • Grate your parmesan from a block the day you cook; pre-grated cheese has anti-caking agents that make it harder to melt smoothly into the sauce.
  • If the sauce seems too thick, warm a little more broth or pasta water and add it splash by splash—it's easier to thin than to thicken.

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