Baked Gnocchi with Kale and Sausage
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(18)
Ingredients
8 servings
- 3 tablespoons olive oil
- 1/4-1/2 teaspoon red pepper flakes (more if you like a good spice like we do!)
- 1 tablespoon whole fennel seeds
- 4 large garlic cloves, chopped small
- 28 ounce-can whole peeled tomatoes
- 1 teaspoon salt (adjust to taste-see notes*)
- 1/4 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 bunch kale, about 4 cups destemmed and chopped (saved stems are great to add to soup)
- 1/2 pound Italian sausage links, precooked (or use a plant-based sausage)
- 1 1/2 pounds gnocchi, uncooked (see notes) store bought or homemade
- 8 ounces fresh mozzarella, cut into 1/4″slices (or swap out for burrata or ricotta)
- 3/4 cup pecorino romano or parmesan, grated
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350F. In a 12-inch oven-proof skillet or brasier over medium heat, sauté garlic with red pepper flakes and fennel seeds in olive oil for 2-3 minutes.
Step 2
Add tomatoes, salt, pepper, and oregano. Roughly break up the tomatoes with a spoon. Add kale and simmer on low for about 10 minutes until the kale is tender and the sauce thickens a little. Remove from heat.
Step 3
Add in sausage and gnocchi. Top with grated parmesan and mozzarella slices.
Step 4
Bake for 20 minutes uncovered until bubbling.
Step 5
Save recipe for the next time?
