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I love it when I can throw an entire bunch of kale in a recipe.
I’m obsessed with skillet suppers. Okay, I know some people have a different definition for supper or dinner—but I am not one of those people. Supper and dinner are synonymous, and so are the meals. You can reply to this email and fight me on it, if you wish.
Anyways, if I can make my entire meal in just my cast-iron skillet, it’s a gold star meal. I’m a huge fan of the one-pot, one-pan dinners. If I can cook everything using one appliance and limit the number of dishes I have to hand wash in my dishwasher-free apartment, then I’m a happy chick.
This gnocchi skillet recipe was inspired by the leftovers in my fridge, which is honestly how a lot of my recipes are born. Kale from the farmer’s market, a few Italian sausage links, leftover white wine, a half-used block of parmesan…all in need of a recipe. And in my head, combining kale and sausage and parmesan screams pasta night. I had a package of potato gnocchi ready to use and a will to get rid of shit in my fridge, so I went for it.
Also, isn’t it just satisfying to use up that many vegetables in a dish? My husband makes fun of me for being that kind of person that just “stuffs” vegetables in things, but this recipe just worked, okay? And given that he ate his whole plate with kale and didn’t complain is saying something…
Kale Gnocchi White Wine Skillet
Equipment
- Cast-iron skillet
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion diced small
- 2 garlic cloves minced
- 4 Italian sausages cases removed
- 1 small bunch of kale torn roughly
- 1 package shelf-stable potato gnocchi
- 1 tsp Italian seasoning
- 1/2 cup leftover dry white wine
- Salt & pepper to taste
- Fresh shredded Pamesan
- Red pepper flakes optional
Instructions
- Preheat the oven to 400 degrees.
- Heat the olive oil in a cast-iron skillet over medium to medium-low heat.
- Once heated, add in the onion and minced garlic, stirring to combine. Cook for 2-3 minutes, or until the onion is soft.
- Add in the Italian sausages and ground them up. I find it actually is easier to pull them apart with clean hands.
- Stir occasionally for 3-5 minutes, or until the sausage chunks are no longer pink on the outside.
- Add in the kale leaves (removed from the stem and torn up roughly with your hands) and stir to combine. Cook for another 2-4 minutes, or until the kale has visibly shrunk.
- Toss in the potato gnocchi, Italian seasoning, and salt and pepper to taste (using as much as you want. If you want guidelines, I like 1/2 tsp salt and 1/4 tsp pepper).
- Pour in the white wine slowly. Stir to combine, then turn off the stove.
- Place the skillet in the oven. Bake for 15 minutes.
- Top with freshly shredded parmesan and red pepper flakes, if desired.
Notes
More skillet supper recipes!
Because who doesn’t love a simple weeknight dinner in the cast-iron skillet?
- Skillet Italian Meatballs
- Creamy Tuscan Chicken
- Baked Feta Pasta Skillet for One
- Our Favorite Sausage & Pepper Pasta
- Creamy Roasted Red Pepper Chicken
- Shakshuka
- Salmon Patties
- Savory French Toast
- Roasted Chickpea Fajitas
- Butternut Squash Pizza
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