Delicious Gnocchi with Kale and Sausage

I made the easiest and most scrumptious dinner tonight in about 20 minutes! Here is the link to the recipe I found and pretty much followed. I used the last of Kathy Z's homegrown organic (possibly?) kale that she sent me, and I am sad to see it go!

It doesn't look very pretty in a picture, 

but it tastes wonderful...trust me.

Here is how I made it: 

Saute some chopped onions and two links of turkey sausage (squeeze it out of the casings, I used white wine and garlic turkey sausage from Fresh Market - they have a lot of different chicken and turkey sausage choices and any of them would be good in here) on medium high heat until the sausage is cooked, then add some minced garlic and saute for another minute. Turn down the heat to medium. 

Add about 1/2 cup of chicken broth, some red pepper, and the kale and stir it until the kale is wilted. Meanwhile, cook the gnocchi (I used whole wheat) and when it is done, put it in the pan with the sausage and kale with about 3/4 cup of the cooking water. Cook it for a minute and then season with salt and pepper. Add some Parmesan cheese on top if you want it. Time to eat!

Here is the original recipe from bevcooks:

Gnocchi with Sausage and Kale:

What it took for 4:

* 1 (17.6 oz) package gnocchi (or homemade if you want!)
* 1 tsp extra-virgin olive oil
* 1/2 red onion, diced
* 4 cloves garlic, minced
* 2 Italian sausages, casings removed and crumbled with your hands
* 1/2 tsp all-spice (this will yield a sweet flavor, so leave it out if you want straight savory)
* 1 pinch crushed red pepper
* 1/4 cup white wine (or vermouth. or broth)
* 10 cups roughly chopped kale
* coarse salt and freshly ground pepper
* 1/4th cup parmesan cheese, plus more for garnish

Heat the oil in a large skillet over medium-high. Add the onions and sauté until they start to soften, 4 minutes. Add the sausage and all-spice; continue to sauté until the sausage is browned all over, another 5 minutes. Add the garlic and sauté one more minute.

Add the kale and wine. Season with a pinch of salt and pepper. Toss until the kale has wilted and is bright green and gawg. If you need to use a lid to quickly wilt, that’s fine.

In the meantime, cook the gnocchi in boiling water until al dente, like 3 minutes. Drain and reserve 1/3 cup pasta water. Add the gnocchi to the sausage and kale mixture; toss to combine. Add enough pasta water to create a thin sauce.

Off the heat, add the cheese, and maybe another drizzle of oil. Okay taste it. Need anything? Salt? Pepper? Your face in it?

Serve garnished with more cheese!