Description
The sauce has 7 ingredients and hits about 7,000 taste buds. Make this directly!
Ingredients
- FOR THE SAUCE:
- 1 pound Bulk Spicy Sausage
- 4 cloves Garlic, Minced
- 1 teaspoon Fresh Or Dried Rosemary Leaves
- ½ teaspoons Crushed Red Pepper Flakes, Plus More To Taste
- Salt As Needed
- 28 ounces, fluid Canned Whole Tomatoes In Their Juices
- 1 bunch Kale, Stems Removed And Chopped
- FOR THE GNOCCHI:
- 12 ounces, weight Prepared Packaged Gnocchi
- 3 Tablespoons Butter
- Salt And Pepper
Preparation
For the sauce, add sausage to a large skillet over medium-high heat. Cook the sausage, breaking up with a spoon as you go, for 7–10 minutes until browned, crumbly, and cooked through.
To the sausage, add garlic, rosemary, crushed red pepper, and a sprinkle of salt. Stir into the sausage for 1 minute.
Add chopped kale and stir to wilt kale into the sausage mixture. Then, add tomatoes and their juices, crushing the tomatoes in your hand as you add them. Stir the sauce together and taste; add salt or more crushed red pepper to your preference. Let the sauce simmer over medium-low while you prepare the gnocchi.
While sauce simmers, boil gnocchi according to package directions and drain.
In a separate skillet, melt butter over medium-high heat. When butter foams, swirl it in the pan until brown bits form on the bottom of the skillet, then add gnocchi with salt and pepper. Toss the gnocchi for 3 minutes in the browned butter.
To serve, make a bed of the sausage sauce. Top with a mound of gnocchi and some parmesan, if you’d like. Devour immediately.
