Stumped on what to make for dinner? This easy Gnocchi with Sun-Dried Tomatoes, Sausage, and Kale will be on the table in under 30 minutes!
Who has two thumbs and just got back from the most picturesque babymoon on Martha’s Vineyard? 👉🏻🤰🏼🙋🏻♂️👈🏻 I’m so not ready to get back into the groove of non-vacation life and that definitely includes cooking. Yes, even food bloggers who cook for a living need a break sometimes. Thankfully, I made this Gnocchi with Sun-Dried Tomatoes, Sausage, and Kale before we left and popped it in the freezer for this exact occasion.
We’re T-13 weeks until our baby girl arrives and I’m starting to think about how I can best prepare for this momentous change in our lives. Obviously, freezer meals are a pretty small way of doing that, but I’m looking to get all the help I can get! I’m planning on making a ton of casseroles, chicken marinades, and simple dishes like this one that’s easy to defrost for a quick dinner. If you have any tips on prepping your freezer for a new arrival, I’m all ears!
I love this recipe because there’s not one flavor that is more aggressive than another. The texture of the gnocchi is spot on, the fat and salt from the sausage is key, and the kale is perfectly crispy and delicious. Throw in some sun-dried tomatoes to tie everything together and you’ve got yourself an easy and fast meal!
Try my Crispy Baked Cod Strips for another easy meal!
- 1 16-ounce package potato gnocchi
- 1 tablespoon olive oil
- ¼ pound andouille sausage, halved and sliced into half moons
- 1 cup kale, chopped
- 3 cloves garlic, minced
- 4 ounces sun-dried tomatoes in olive oil, minced
- 1 tablespoon fresh parsley, chopped
- 1 cup whipping cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated parmesan
- Bring a large pot of water to boil for the gnocchi. Cook gnocchi according to package directions.
- While the gnocchi is cooking, make the rest of the dish.
- Heat the olive oil in a medium skillet over medium heat. Add sausage and cook until browned, about 5 mins. Add kale and saute until slightly wilted another 3 minutes.
- Add the minced garlic to the skillet and cook, stirring occasionally for 2 minutes, until the garlic is softened and fragrant. Add sun-dried tomatoes and stir to combine.
- Add heavy cream to skillet and cook for an additional five minutes to thicken.
- Once gnocchi is cooked, drain and add to skillet, mixing thoroughly. Allow the gnocchi to cook with everything else for a couple of minutes if the sauce is too thin. Top with grated parmesan and serve immediately.