Baked Sausage and Kale Gnocchi with Garlic Cream Sauce

The mix of bubbling cheese, garlic cream sauce, Italian sausage and tender kale makes this dinner bake like a cross between a gratin and a fancy casserole.

Course pasta

Cuisine Italian

Keyword alfredo, cream, creamy, garlic, gnocchi, kale, sausage

Prep Time 10

Cook Time 50

Servings

Calories 729kcal

Ingredients

3 tablespoons unsalted butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
Kosher salt, as needed
Freshly ground black pepper, as needed
¼ cup extra-virgin olive oil, divided
½ pound mild Italian sausage
1 bunch Dinosaur or Tuscan kale, ribs removed and cut into a chiffonade (about 5 cups)
1 pound potato gnocchi
¼ cup grated Parmesan cheese
3 tablespoons Italian breadcrumbs
¼ teaspoon crushed red pepper

US Customary - Metric

Instructions

Place a medium saucepan over medium heat, add the butter and allow to melt. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 30 seconds. Add the flour and whisk until combined.
Cook, whisking occasionally, for another 2 minutes. Whisk in the milk and continue to cook over medium-low heat, until the mixture thickens, about 10 minutes. Season with kosher salt and pepper to taste then remove the sauce from heat.
Preheat oven to 375°F (190ºC). Place a medium sauté pan over medium heat, add 2 tablespoons of olive oil and heat through. Remove the sausage from their casings and add to the pan.
Cook the sausage completely, using a wooden spoon to break it into pieces, about 10 minutes. Remove the sausage from the pan, reserving as much oil as possible in the pan and set aside in a medium bowl.
Return the pan to heat and add the remaining olive oil and heat through. Add the kale and sauté until wilted, about 4 minutes.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the gnocchi and cook until the gnocchi floats to the surface, about 2 minutes. Drain and set aside.
In a large mixing bowl, add the gnocchi and the cream sauce. Toss to coat, then add the kale and sausage and toss again. Pour the gnocchi mixture into an oven-safe skillet and top with Parmesan and breadcrumbs.
Bake until the gnocchi is golden brown and bubbling, about 20 minutes.
Top with crushed red pepper and serve in warmed pasta bowls.

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