Recipe courtesy of Ree Drummond
Sausage and Gnocchi Skillet
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 780
- Total Fat
- 41 g
- Saturated Fat
- 14 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 32 g
- Cholesterol
- 116 mg
- Sodium
- 1431 mg
Store-bought gnocchi is a real time saver when you’re preparing a meal in a hurry. If you’re tempted by this recipe and don’t have any, substitute your favorite type of pasta; it will be just as delicious.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 780
- Total Fat
- 41 g
- Saturated Fat
- 14 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 32 g
- Cholesterol
- 116 mg
- Sodium
- 1431 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat the olive oil in a medium skillet over medium-high heat. Bring a medium pot of water to a boil.
- Add the sausage to the skillet and brown, breaking it into small bite-size pieces as you cook, 8 to 10 minutes. Using a slotted spoon, remove to a paper towel-lined plate.
- To the grease, add the shallot, garlic and rosemary. Cook to soften, 3 to 4 minutes. Add the tomato paste. Stir to coat the vegetables and to cook the tomato paste slightly. Deglaze with the wine, scraping the bottom of the skillet to release any flavorful pieces of sausage or garlic that have become stuck. Add the stock, salt and pepper and bring to a simmer.
- Meanwhile, cook the gnocchi in the boiling water until they begin to float, about 3 minutes. With a slotted spoon or spider, transfer the gnocchi to the sauce.
- Add the kale and reserved sausage to the skillet with the gnocchi and stir to combine, allowing the kale to cook and wilt slightly.
- Grate over the desired amount of Parmesan and garnish with the basil.
