Spiced Sausage, Kale & Gnocchi Casserole
We’ve had a very cold and wet spring. The type of spring that makes it seem like outdoor dinners on the deck will never come. It’s been the same kind of spring that has me craving springtime ingredients yet, when it comes down to it, I’m still chilled to the bone by the end of a day and just need something easy, warm and comforting to eat. Enter this dinner! I cooked up some local sausage and scrounged some kale from our greenhouse to incorporate some fresh greens. Everything is cooked in a creamy tomato-y broth and then baked in the oven for a short while. This is a comforting meal that is chockfull of nourishing ingredients that the whole family will enjoy. My little toddler devoured this meal!!! She couldn’t get enough. I chopped the kale extra small so it was easier for her to chew, and she didn’t pick it out of this dish! Major win! I think it helped that she helped me pick a few kale leaves to add to this dish.
Anyhow, I hope wherever you all are that you are enjoying this “whacky” spring and that this meal hits the spot for you and your family the same way it does ours.
Cheers from Tumbleweed Farm.
Sausage, Kale & Gnocchi Casserole
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4
- 1 package of your favorite gnocchi (we used Cappello's grain free gnocchi)
- 1 pound spicy Italian sausage
- 3 Tablespoons tomato paste
- 1 bunch of kale, very finely chopped (tough stems removed) about 3 cups worth
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- salt and pepper to taste
- 1/4 cup freshly grated parmesan cheese
- Preheat the oven to 350F.
- Cook the gnocchi according to package directions. Drain and set aside.
- Heat a large cast iron skillet over medium high heat. Add the sausage and use a wooden spoon to break up the meat a bit. Cook until it's no longer pink and slightly browned. Add the tomatoes paste and stir to coat the meat in the mixture. Toss in the kale and cook for 1 minute, stirring often. Add the cream and chicken stock and season with salt and pepper. Bring to a low simmer. Add the reserved gnocchi and stir everything until well combined. Remove from the heat, add the parmesan cheese and place the pan in the oven. Cook for about 12-15 minutes or until the mixture is bubbling and the cheese is melted.
- Serve warm!
NotesUse this recipe as a guide and adjust measurements and ingredients as necessary
This was super tasty for such a simple dish! I simplified even further by turning it into a one pot meal. Cooked the sausage in a dutch oven, browned the tomato paste and then added the broth and several cups of water. Once simmering, added the gnocchi, gave those a few minutes and then added greens – about triple what the recipe states – mix of beet and radish greens, some carrot tops. Then stirred in some non-dairy creamer (all I had) and Parmesan. Topped with more Parmesan. Yummy. Thank you Andrea for continuing to post such wonderful recipes.