Gnocchi with Sausage and Kale

Gnocchi is supposedly a filling pasta and most people I know can only eat about 8-10 morsels before claiming to be “full”. Yet I can house an entire package by myself without feeling the slightest discomfort. I am not claiming this to be a good thing, just a fun fact about my belly.

This gnocchi dish however was in fact very filling and for once managed to only eat the recommended serving size. Actually, finishing one serving left me feeling quite full and satisfied. And it was a quick prep recipe too, which I am in dire need of these days!

P.S. Today is actually National Waffle Day, but I didn’t have time to whip up a recipe for the occasion. Just sharing this info in case you wanted to celebrate on your own ;-).

Two years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

GNOCCHI WITH SAUSAGE AND KALE

Serves 4

Ingredients:

1 tsp extra-virgin olive oil

1/2 red onion, diced

2 Italian turkey sausages, casings removed and crumbled

1/2 tsp all-spice

1 pinch crushed red pepper

4 cloves garlic, minced

10 cups roughly chopped kale

1/4 cup white wine

Salt and pepper, to taste

1 (17.6 oz) package whole wheat gnocchi

1/4 cup Parmesan cheese, plus more for garnish

Directions:

1. Heat the oil in a large skillet over medium-high. Add the onions and sauté until softened, about 4 minutes. Add the sausage, all-spice and red pepper; continue to sauté until the sausage is browned, another 5 minutes. Add the garlic and sauté one more minute.
2. Add the kale and wine. Season with a pinch of salt and pepper. Toss and cover with lid until the kale has wilted and is bright green.
3. Meanwhile, cook the gnocchi in boiling water until al dente, about 3 minutes. Drain and reserve 1/3 cup pasta water. Add the gnocchi to the sausage and kale mixture; toss to combine. Add enough pasta water to create a thin sauce.
4. Remove from heat and stir in the Parmesan cheese. Serve immediately garnished with more cheese.

Source: Adapted slightly from Bev Cooks