Crispy Skillet Gnocchi with Sausage, Kale & Brown Butter Cream

Yellow onion, garlic and red pepper flakes, simmered. 30 min, serves 4.

⏱ 30 min · medium · 🍽 serves 4

★★★★★ 5.0 from 1 home cook

Ingredients

• 1 lb (500g) shelf-stable potato gnocchi
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 12 oz (340g) Italian sausage, casings removed
• 1 small yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine (or chicken stock)
• 3/4 cup heavy cream
• 1/2 cup chicken stock
• 1 bunch lacinato kale, stems removed, torn into bite-size pieces
• 3/4 cup finely grated Parmesan, plus more to finish
• 1 tsp lemon zest + squeeze of juice
• Kosher salt and freshly ground black pepper
• Fresh nutmeg, for grating (optional but do it)

Steps

1. Heat 1 tbsp butter and the olive oil in a large skillet over medium-high. Add the gnocchi in a single layer, undisturbed, 3 minutes, until deeply golden underneath. Toss and cook 2-3 minutes more until crisp on multiple sides. Transfer to a plate and salt lightly.
2. Add the sausage to the same skillet, breaking it into craggy bite-size pieces. Brown hard, 4-5 minutes, without over-stirring — you want dark, crusty edges. Scoop out with a slotted spoon, leaving the fat behind.
3. Lower heat to medium. Add the onion to the drippings with a pinch of salt; cook 3 minutes until softened. Add garlic and red pepper flakes and cook 45 seconds, just until fragrant.
4. Pour in the wine and scrape up every brown bit stuck to the pan. Simmer until reduced by about half, 2 minutes.
5. Add the cream and stock, bring to a gentle simmer, then pile in the kale. Stir until it collapses and turns glossy green, 2-3 minutes.
6. Off heat, whisk in the Parmesan a handful at a time until the sauce is silky. Grate in a whisper of nutmeg, add lemon zest, and season aggressively with salt and pepper.
7. Return the sausage and gnocchi to the pan and fold gently — you only want them coated, not simmering, so the crust survives. Squeeze over a little lemon juice.
8. Serve immediately in shallow bowls with a snowfall of Parmesan and more black pepper than feels reasonable.