# What You'll Need:
→ Gnocchi
01 - 1 lb potato gnocchi (fresh or shelf-stable)
→ Sausage & Vegetables
02 - 10.5 oz spicy Italian sausage (casings removed)
03 - 1 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 4 oz fresh kale, stems removed and roughly chopped
07 - 14 oz canned diced tomatoes
→ Seasonings
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes
10 - Salt and freshly ground black pepper, to taste
→ Finishing
11 - 1/4 cup grated Parmesan cheese, plus extra for serving
12 - Fresh basil, for garnish
# How to Make It:
01 - Bring a large pot of salted water to a boil for the gnocchi.
02 - Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.
03 - Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
04 - Add kale and cook, stirring, until wilted, 2–3 minutes.
05 - Stir in diced tomatoes, oregano, and red pepper flakes. Simmer uncovered for 7–8 minutes, letting the sauce thicken. Season with salt and pepper.
06 - While the sauce simmers, cook gnocchi according to package instructions until they float to the surface (about 2–3 minutes). Drain.
07 - Add cooked gnocchi to the sauce and toss gently to coat. Stir in Parmesan cheese until melted and creamy. Serve hot, garnished with extra Parmesan and fresh basil if desired.
