{"id":11718,"date":"2025-12-15T05:00:30","date_gmt":"2025-12-15T10:00:30","guid":{"rendered":"https:\/\/thealmondeater.com\/one-pot-gnocchi-with-sausage-and-kale\/"},"modified":"2025-12-09T14:12:04","modified_gmt":"2025-12-09T19:12:04","slug":"one-pot-gnocchi-with-sausage-and-kale","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/one-pot-gnocchi-with-sausage-and-kale\/","title":{"rendered":"One Pot Gnocchi with Sausage and Kale"},"content":{"rendered":"\n

Gnocchi with Sausage and Kale<\/strong> is a creamy bowl of comfort inspired by Zuppa Toscana. It’s easy to make in one pot by combining gnocchi, chicken sausage, and kale with a luscious parmesan cream sauce. <\/p>\n\n\n\n

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Why you’ll love this recipe!<\/h2>\n\n\n\n
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Like Zuppa Toscana<\/strong> – Just like Olive Garden’s iconic Zuppa Toscana<\/a>, this cozy, creamy meal simmers browned Italian sausage and kale in a Tuscan-inspired cream sauce. The only difference is I used pillowy gnocchi instead of potatoes! <\/p>\n\n\n\n
Easy one pot dinner<\/strong> – Everything is cooked in the same skillet in just 30 minutes to help you get this on the table ASAP.<\/p>\n\n\n\n
Customizable<\/strong> – Use your favorite sausage, make a dairy-free version, adjust the spice, and more!<\/p>\n\n<\/div><\/div>\n\n\n
Table of Contents<\/h2>Why you’ll love this recipe!<\/a><\/li>
One Pot Gnocchi Ingredients<\/a><\/li>
How to Make Gnocchi with Sausage and Kale<\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Taste as you go<\/a><\/li>
One Pot Gnocchi FAQs<\/a><\/li>
Storage<\/a><\/li>
More easy dinners<\/a><\/li>
One Pot Gnocchi with Sausage and Kale Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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Swapping regular pasta for pillowy soft gnocchi is one of my favorite ways to play around with our usual pasta dinners. My sheet pan gnocchi<\/a> is a delicious time saver, while my chicken gnocchi skillet<\/a> is oh-so hearty and flavorful! And this mouthwatering One Pot Gnocchi with Sausage and Kale? It’s a comfort food game changer.<\/p>\n\n\n\n
This recipe is kind of like a twist on Olive Garden’s famous Zuppa Toscana. It combines Italian chicken sausage and kale in a parmesan-infused cream sauce, but instead of diced potatoes, I used gnocchi. It cooks right in the sauce, soaking up all that rich, flavorful goodness.<\/p>\n\n\n\n
This gnocchi skillet dinner has everything I want in an easy comfort food… Ready in 30 minutes? Check. Easy to make in one pot? Check. Creamy, cozy, and delicious? Triple check!<\/p>\n\n\n
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The perfect weeknight meal – only 30 minutes and one pot to clean! Not to mention absolutely delicious! Just as good day two for lunch. We will definitely make again!<\/p>\n– Michelle<\/cite><\/blockquote>\n\n<\/div>
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One Pot Gnocchi Ingredients<\/h2>\n\n\n\n
Chicken sausage<\/strong> – I love making this gnocchi recipe with mild Italian chicken sausage. It puts a lighter twist on Zuppa Toscana without skipping any of the flavor! Feel free to use any mild or spicy Italian sausage you like instead.<\/p>\n\n\n\n
Flour<\/strong> – I sprinkled all-purpose flour over the sautéed aromatics to help thicken the cream sauce. Gluten-free flour works, too.<\/p>\n\n\n\n
Broth<\/strong> – I went with chicken broth because of the chicken sausage, but vegetable broth is also a great option. <\/p>\n\n\n\n
Heavy cream<\/strong> – This recipe is all about the rich, luscious sauce, and heavy cream is the secret behind it. If you’d prefer something lighter, use half-and-half, whole milk, or a full-fat non-dairy milk (like oat milk or coconut milk) instead.<\/p>\n\n\n\n
Gnocchi<\/strong> – One of my favorite things about this recipe is that any type of gnocchi works—shelf-stable, fresh, or frozen. Keep in mind that fresh gnocchi cooks the fastest, while frozen may need an extra minute or two. <\/p>\n\n\n\n
Kale<\/strong> – My leafy green of choice! Kale is used in classic Zuppa Toscana, but baby spinach leaves are just as good.<\/p>\n\n\n\n
This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list. <\/em><\/p>\n<\/div>\n\n\n\n
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Variations<\/h3>\n\n\n\n
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Gluten-free<\/strong> – Use gluten-free all-purpose flour to thicken the sauce, and gluten-free gnocchi instead of regular gnocchi. <\/li>\n\n\n\n
Dairy-free <\/strong>– Make the sauce with full-fat coconut milk or oat milk. You can also swap the parmesan for nutritional yeast or store-bought vegan parmesan cheese (Violife is a great brand).<\/li>\n\n\n\n
Vegetarian<\/strong> – Just omit the sausage or use your favorite plant-based Italian-style sausage instead. Also, swap the chicken broth for vegetable broth.<\/li>\n\n\n\n
Use ground meat<\/strong> – This dish is just as good made with ground turkey, chicken, or pork (just add an extra teaspoon of Italian seasoning for more flavor).<\/li>\n\n\n\n
Make it with meatballs<\/strong> – Replace the sausage with my baked chicken meatballs<\/a> or these vegan lentil meatballs<\/a>. Brown them first, remove them from the pan, and add them back at the end.<\/li>\n\n\n\n
More add-ins<\/strong> – Feel free to stir in peas, sun-dried tomatoes, or roasted red peppers with the kale for extra flavor and texture. <\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Gnocchi with Sausage and Kale<\/h2>\n\n\n\n
Step 1: Brown the sausage.<\/strong> Add the sausage to a large skillet over medium heat. Break it up with a wooden spoon and cook until the crumbles are browned. Transfer the sausage crumbles to a bowl.<\/p>\n\n\n\n
Step 2: Sauté the aromatics.<\/strong> Sauté the onion in the now-empty skillet until it begins to soften. Add the garlic, Italian seasoning, and salt, and cook for 1 minute.<\/p>\n\n\n\n
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Step 3: Make the roux. <\/strong>Sprinkle the flour over the aromatics and whisk constantly for 1 minute. Slowly, while whisking, pour in the broth and heavy cream.<\/p>\n\n\n\n
Step 4: Add the gnocchi. <\/strong>Heat the mixture to a low boil, then add the gnocchi. Turn off the heat and stir in the kale. Finish by stirring in the parmesan cheese and cooked sausage.<\/p>\n\n\n\n
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Step 5: Serve.<\/strong> Divide the gnocchi between serving bowls and garnish with red pepper flakes and more cheese. Serve and enjoy!<\/p>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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If you’re making this with sausage links<\/strong>, just use a knife to slice through the casing and squeeze out the meat before cooking.<\/li>\n\n\n\n
Keep on whisking<\/strong> when cooking the flour and pouring in the broth and cream. It’s the key to preventing lumps in your cream sauce!<\/li>\n\n\n\n
Is the sauce too thick?<\/strong> Just stir in splashes of water or broth at a time until it’s as brothy as you like. Is it too thin? <\/strong>Continue gently simmering until it’s thickened to your desired consistency.<\/li>\n\n\n\n
Keep a close eye on the gnocchi<\/strong>—it cooks very quickly! Fresh gnocchi takes about 2 minutes, shelf-stable gnocchi takes 2 to 3 minutes, and frozen gnocchi takes 3 to 4 minutes.<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Taste as you go<\/strong><\/h2>\n\n\n\n
There are so many tasty ingredients and layers of Tuscan-inspired flavors in this dish. To make sure everything is well-balanced, I always taste the sauce a few times as it’s cooking<\/strong>. A pinch more salt, a dash of red pepper flakes, a grind of pepper, or even a squeeze of lemon usually makes all the difference.<\/p>\n\n<\/div><\/div>\n\n\n\n
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One Pot Gnocchi FAQs<\/h2>\n\n\n\n
<\/strong>Is this dish spicy?<\/strong>
Using mild Italian sausages and a pinch of red pepper flakes adds a subtle kick of heat that I love. You can always skip the red pepper flakes if you don’t want any spice.<\/p> <\/div>
<\/strong>Can I make this in the Instant Pot?<\/strong>
Yes! Start by using the Sauté function to brown the sausage, cook the aromatics, and build the roux. Add the broth and seasonings, then seal the lid and cook on Manual\/Pressure Cook for 2 to 3 minutes.

Release the pressure, then switch back to Sauté mode and stir in the cream, gnocchi, and kale. Simmer gently until the gnocchi is tender and the kale is wilted.<\/p> <\/div>
<\/strong>Can I make this in a slow cooker?<\/strong>
Sure. First, brown the sausage, sauté the aromatics, and build the roux in a skillet on the stovetop. Transfer everything to the crockpot along with the broth and seasonings. Cook on low for 2 to 3 hours. During the last 20 minutes of cooking, stir in the cream, gnocchi, and kale.<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
Refrigerator:<\/strong> You can store the leftovers in an airtight container in the refrigerator for up to 2 days. The gnocchi will absorb the sauce and soften over time, but will still taste great.<\/p>\n\n\n\n
Reheating<\/strong>: I recommend reheating the leftovers in a skillet with a splash of broth to maintain that creamy consistency. Warm over medium heat and stir gently until it’s heated through.<\/p>\n\n\n\n
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More easy dinners<\/h2>\n\n<\/div><\/header>
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GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Chicken Stir Fry<\/a><\/h3><\/div><\/article>
$\"overhead$ <\/a><\/div>
VGVegetarian<\/span><\/span><\/a><\/div>
Eggplant Pasta<\/a><\/h3><\/div><\/article>
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Marry Me Chicken Soup<\/a><\/h3><\/div><\/article>
$\"stuffed$ <\/a><\/div>
GFGluten Free<\/span><\/span><\/a><\/div>
Stuffed Pepper Soup<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/strong><\/p>\n\n\n
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