This dish is not just tasty, it’s also quick to prepare. The gnocchi cooks in the same pan as the sauce, which means hassle-free cooking, and less washing up.
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound spicy Italian sausage, removed from casing
- 2 tablespoons olive oil
- 1 small head cauliflower, broken into florets
- 1 medium onion, sliced thin
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 1/4 cup red wine
- 2 cups chicken stock
- One 15-ounce can tomato sauce
- 2 heaping tablespoons pesto
- One 15-ounce package gnocchi
- 4 ounces cream cheese
- 3 cups baby kale
- Grated Parmesan and fresh basil leaves, to garnish
Instructions
- Heat a large pot over medium heat. Brown the sausage, keeping it in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the cauliflower, onion and garlic. Give the pot a stir and cook until softened, 2 to 3 minutes. Add the tomato paste and a big pinch each of salt and pepper. Stir to coat.
- Deglaze with the wine, scraping the pot as you pour. Stir in the chicken stock, tomato sauce and pesto, then bring to a boil. Add the gnocchi and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes.
- Stir in the cream cheese and kale, then taste. Adjust the seasoning as needed.
- Serve garnished with the grated Parmesan and torn basil leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 570 |
| Total Fat | 38 g |
| Saturated Fat | 14 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 20 g |
| Cholesterol | 95 mg |
| Sodium | 1323 mg |
Reviews
This is so good. Ree knocks it out of the park once again!
This was absolutely delicious. We didn’t have red wine so we used chicken broth. And we used spinach instead of kale. We will make this again. Hubby loved it too.
This recipe is so delicious. My son and husband love it too. It is amazing! I used 10 oz of chopped frozen spinach instead of fresh baby kale. I chopped the cauliflower in small pieces and used 4 cups. In addition to the chopped onion and chopped garlic, I added 1/2 tsp onion powder, 1/2 tsp garlic powder and 1 tsp Italian seasoning. I will make this again and again! So so much flavor. Thanks Ree!
This was a big hit in my house! We don’t eat pork, so I doctored up some turkey sausage and made it taste Italian! Winner!
So good and super easy! We had this for dinner tonight and I made the recipe just as it’s written. My husband loved it!
Satisfying with all of the main food groups represented for a balanced meal. I made this with vegetarian sausage and veggie stock, and it turned out great! I had to add red chili flakes for some heat, but other than that, it’s full of flavor.