Kale Gnocchi White Wine Skillet
This gnocchi skillet recipe was inspired by the leftovers in my fridge, which is honestly how a lot of my recipes are born.
Servings: 3 servings
Calories: 506kcal
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
Calories will vary based on products and amounts used.