Kale and Sausage Gnocchi Bake

This Kale and Sausage Gnocchi Bake is it.

In short, this recipe is full of delicious Italian sausage, handfuls of baby kale, pillowy and slightly crispy potato dumplings, oregano, basil and marinara and topped with shaved Parmesan cheese.

So, can I interest you in this quick and easy weeknight meal?

How to make kale and sausage gnocchi bake

Featured Ingredients

• Gnocchi. Your favorite packaged or homemade gnocchi. I use whole wheat if I can find it!
• Sausage. Ground Italian sausage (pork or turkey) or sausage in the casing (just remove the casing).
• Kale. Any variety, or you can use spinach.
• Garlic. And lots of it.
• Oregano. The dried flakes, not ground.
• Red pepper flakes. Make it as mild or spicy as you like.
• Marinara. You favorite jar.
• Herbs. Basil, oregano and parsley are all delish here.
• Parmesan. The fresh kind!

Equipment Needed

• An oven and stove.
• An oven-safe stove-top casserole dish, a Dutch oven or a skillet and a casserole dish.
• A pot for boiling gnocchi (can be the same Dutch oven you use for the bake).
• A cutting board and knife (or you can tear the kale and herbs by hand).
• A wooden spoon.
• Measuring spoons (or you can wing it).
• Bowls or plates and forks for serving.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees.
2. Cook gnocchi according to package directions.
3. Dry gnocchi on a paper towel.
4. In a large skillet, heat olive oil to medium heat.
5. Add sausage and cook 5-7 minutes, until browned, breaking it up into bite-sized pieces as it cooks. Stir in gnocchi and saute 2-3 more minutes, stirring occasionally, until gnocchi is lightly browned.
6. Stir in greens and garlic and cook 2-3 minutes, until greens are wilted.
7. Stir in oregano, salt, pepper and crushed red pepper flakes.
8. Stir in marinara until thoroughly combined. Stir in chopped fresh herbs.
9. Sprinkle the mozzarella on top and bake 10-15 minutes or until the mozzarella is melted and bubbly. Let slightly cool.
10. Spoon into bowls and top with Parmesan cheese.

Recipe Substitutions and Alternatives

• Gnocchi: If you can’t find gnocchi or don’t have it on hand, you can swap in your favorite shaped pasta.
• Sausage: You can use turkey sausage or ground beef, turkey or chicken (just add some fennel if that’s the case) or skip the meat.
• Marinara: Make your own if you prefer that over jarred!
• Add more veggies: Stir in some roasted, sauteed or steamed veggies (like broccoli, zucchini or mushrooms).

Nutrition Considerations

• To make it gluten free: Use gluten free gnocchi or pasta. Be sure all other packaged ingredients are gluten free.
• To make it dairy free: Skip the Parmesan and use nutritional yeast instead.
• To make it vegetarian: Skip the sausage and add some roasted vegetables.
• To make it vegan: Skip the sausage and add some roasted vegetables. Skip the Parmesan and use nutritional yeast instead.

Comfort food favorites:

• Slow Cooker Risotto with Italian Sausage
• Tuna Noodle Casserole with Potato Chips
• Classic Chili with Beef
• Brussels Sprouts Sausage Pasta
• Cauliflower Alfredo Sauce
• Classic BBQ Meatloaf Cups
• Dutch Oven Pot Roast

Kale and Sausage Gnocchi Bake

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An easy 25-minute weeknight dinner of Italian sausage, handfuls of kale, pillowy potato dumplings, oregano, basil marinara and Parmesan cheese. 

• Author: Julie Andrews
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 6 servings 1x
• Category: Dinner, Lunch
• Method: Stove-Top
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 16-ounce package gnocchi
• 1 tablespoon olive oil
• 1/2–pound ground pork or turkey Italian sausage
• 2–3 cups baby spinach or chopped kale
• 3–4 cloves garlic, peeled and minced
• 1 tablespoon dried oregano leaves
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 24-ounce jar marinara
• 1/2 cup fresh basil, oregano and/or flat-leaf Italian parsley, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 cup freshly shaved Parmesan cheese

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Instructions

1. Preheat the oven to 350 degrees.
2. Cook gnocchi according to package directions. Dry gnocchi on a paper towel.
3. In a large skillet, heat olive oil to medium heat. Add sausage and cook 5-7 minutes, until browned, breaking it up into bite-sized pieces as it cooks. Stir in gnocchi and saute 2-3 more minutes, stirring occasionally, until gnocchi is lightly browned. Stir in greens and garlic and cook 2-3 minutes, until greens are wilted. Stir in oregano, salt, pepper and crushed red pepper flakes.
4. Stir in marinara until thoroughly combined. Stir in chopped fresh herbs.
5. Sprinkle the mozzarella on top and bake 10-15 minutes or until the mozzarella is melted and bubbly. Let slightly cool.
6. Spoon into bowls and top with Parmesan cheese.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 468
• Sugar: 10g
• Sodium: 724mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 60mg