Creamy Baked Gnocchi with Sausage & Kale
By Justin Chapple
Images
Serves
Makes 6 to 8 Servings
Ingredients
8 ounces torn kale leaves
6 tablespoons extra-virgin olive oil
12 whole sage leaves, plus 1 tablespoon minced
2 tablespoons butter
Two 12-ounce packages refrigerated potato gnocchi (such as Giovanni Rana Skillet Gnocchi)
1 pound sweet Italian sausage, casings removed and meat crumbled
1 large onion, halved and thinly sliced vertically
4 large garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
¼ cup minced hot cherry peppers
1/3 cup all-purpose flour
1 quart whole milk, warmed or at room temperature
3 ounces sharp white cheddar cheese or Gruyère, grated
3 ounces grated parmesan
Pinch of freshly grated nutmeg
6 tablespoons extra-virgin olive oil
12 whole sage leaves, plus 1 tablespoon minced
2 tablespoons butter
Two 12-ounce packages refrigerated potato gnocchi (such as Giovanni Rana Skillet Gnocchi)
1 pound sweet Italian sausage, casings removed and meat crumbled
1 large onion, halved and thinly sliced vertically
4 large garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
¼ cup minced hot cherry peppers
1/3 cup all-purpose flour
1 quart whole milk, warmed or at room temperature
3 ounces sharp white cheddar cheese or Gruyère, grated
3 ounces grated parmesan
Pinch of freshly grated nutmeg
Procedure
Preheat the oven to 375°F. In a large Dutch oven of salted boiling water, blanch the kale until wilted and just tender, 2 to 3 minutes. Using a slotted spoon, transfer to a colander to drain and cool; gently squeeze out excess water.
In a large skillet or braiser, heat the oil over medium-high until it shimmers. Carefully add the sage leaves and cook until the sizzling nearly stops, 20 to 30 seconds. Transfer the crispy leaves to a paper towel to drain.
In the skillet or braiser, melt the butter in the sage oil over medium-high. In batches if necessary, add the gnocchi and cook, tossing occasionally, until golden and slightly puffed, about 5 minutes. Using a slotted spoon, transfer to a plate. Reserve ¼ cup of the fat from the skillet.
In a large Dutch oven, heat the ¼ cup reserved fat over medium-high. Add the sausage and cook, breaking up the meat, until starting to render, about 3 minutes. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion is softened and the sausage is cooked through, about 8 minutes. Stir in the hot peppers and sage and cook for 30 seconds more.
Sprinkle the flour evenly over the sausage mixture. Cook over medium, stirring, until a film starts to form on the bottom of the Dutch oven, 2 to 3 minutes. Gradually stir in the milk until smooth. Simmer over medium-low, stirring often, until thickened and no floury taste remains, 6 to 8 minutes. Stir in two thirds of the cheeses and nutmeg; season with salt and pepper.
Add the gnocchi and kale to the sausage mixture; mix well. Scrape into a large baking dish and top with the remaining cheeses. Bake in the center of the oven for 18 to 20 minutes, until bubbling. Switch on the broiler and cook until browned on top, about 2 minutes. Top with the crispy sage leaves. Let stand for 10 minutes before serving.
Note: To prepare the recipe in advance, scrape the gnocchi mixture into a large baking dish and cool, then refrigerate. Bring to room temperature before baking and broiling.
In a large skillet or braiser, heat the oil over medium-high until it shimmers. Carefully add the sage leaves and cook until the sizzling nearly stops, 20 to 30 seconds. Transfer the crispy leaves to a paper towel to drain.
In the skillet or braiser, melt the butter in the sage oil over medium-high. In batches if necessary, add the gnocchi and cook, tossing occasionally, until golden and slightly puffed, about 5 minutes. Using a slotted spoon, transfer to a plate. Reserve ¼ cup of the fat from the skillet.
In a large Dutch oven, heat the ¼ cup reserved fat over medium-high. Add the sausage and cook, breaking up the meat, until starting to render, about 3 minutes. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion is softened and the sausage is cooked through, about 8 minutes. Stir in the hot peppers and sage and cook for 30 seconds more.
Sprinkle the flour evenly over the sausage mixture. Cook over medium, stirring, until a film starts to form on the bottom of the Dutch oven, 2 to 3 minutes. Gradually stir in the milk until smooth. Simmer over medium-low, stirring often, until thickened and no floury taste remains, 6 to 8 minutes. Stir in two thirds of the cheeses and nutmeg; season with salt and pepper.
Add the gnocchi and kale to the sausage mixture; mix well. Scrape into a large baking dish and top with the remaining cheeses. Bake in the center of the oven for 18 to 20 minutes, until bubbling. Switch on the broiler and cook until browned on top, about 2 minutes. Top with the crispy sage leaves. Let stand for 10 minutes before serving.
Note: To prepare the recipe in advance, scrape the gnocchi mixture into a large baking dish and cool, then refrigerate. Bring to room temperature before baking and broiling.
Creamy Baked Gnocchi with Sausage & Kale
By Justin Chapple
Serves
Makes 6 to 8 Servings
Ingredients
8 ounces torn kale leaves
6 tablespoons extra-virgin olive oil
12 whole sage leaves, plus 1 tablespoon minced
2 tablespoons butter
Two 12-ounce packages refrigerated potato gnocchi (such as Giovanni Rana Skillet Gnocchi)
1 pound sweet Italian sausage, casings removed and meat crumbled
1 large onion, halved and thinly sliced vertically
4 large garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
¼ cup minced hot cherry peppers
1/3 cup all-purpose flour
1 quart whole milk, warmed or at room temperature
3 ounces sharp white cheddar cheese or Gruyère, grated
3 ounces grated parmesan
Pinch of freshly grated nutmeg
6 tablespoons extra-virgin olive oil
12 whole sage leaves, plus 1 tablespoon minced
2 tablespoons butter
Two 12-ounce packages refrigerated potato gnocchi (such as Giovanni Rana Skillet Gnocchi)
1 pound sweet Italian sausage, casings removed and meat crumbled
1 large onion, halved and thinly sliced vertically
4 large garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
¼ cup minced hot cherry peppers
1/3 cup all-purpose flour
1 quart whole milk, warmed or at room temperature
3 ounces sharp white cheddar cheese or Gruyère, grated
3 ounces grated parmesan
Pinch of freshly grated nutmeg
Procedure
Preheat the oven to 375°F. In a large Dutch oven of salted boiling water, blanch the kale until wilted and just tender, 2 to 3 minutes. Using a slotted spoon, transfer to a colander to drain and cool; gently squeeze out excess water.
In a large skillet or braiser, heat the oil over medium-high until it shimmers. Carefully add the sage leaves and cook until the sizzling nearly stops, 20 to 30 seconds. Transfer the crispy leaves to a paper towel to drain.
In the skillet or braiser, melt the butter in the sage oil over medium-high. In batches if necessary, add the gnocchi and cook, tossing occasionally, until golden and slightly puffed, about 5 minutes. Using a slotted spoon, transfer to a plate. Reserve ¼ cup of the fat from the skillet.
In a large Dutch oven, heat the ¼ cup reserved fat over medium-high. Add the sausage and cook, breaking up the meat, until starting to render, about 3 minutes. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion is softened and the sausage is cooked through, about 8 minutes. Stir in the hot peppers and sage and cook for 30 seconds more.
Sprinkle the flour evenly over the sausage mixture. Cook over medium, stirring, until a film starts to form on the bottom of the Dutch oven, 2 to 3 minutes. Gradually stir in the milk until smooth. Simmer over medium-low, stirring often, until thickened and no floury taste remains, 6 to 8 minutes. Stir in two thirds of the cheeses and nutmeg; season with salt and pepper.
Add the gnocchi and kale to the sausage mixture; mix well. Scrape into a large baking dish and top with the remaining cheeses. Bake in the center of the oven for 18 to 20 minutes, until bubbling. Switch on the broiler and cook until browned on top, about 2 minutes. Top with the crispy sage leaves. Let stand for 10 minutes before serving.
Note: To prepare the recipe in advance, scrape the gnocchi mixture into a large baking dish and cool, then refrigerate. Bring to room temperature before baking and broiling.
In a large skillet or braiser, heat the oil over medium-high until it shimmers. Carefully add the sage leaves and cook until the sizzling nearly stops, 20 to 30 seconds. Transfer the crispy leaves to a paper towel to drain.
In the skillet or braiser, melt the butter in the sage oil over medium-high. In batches if necessary, add the gnocchi and cook, tossing occasionally, until golden and slightly puffed, about 5 minutes. Using a slotted spoon, transfer to a plate. Reserve ¼ cup of the fat from the skillet.
In a large Dutch oven, heat the ¼ cup reserved fat over medium-high. Add the sausage and cook, breaking up the meat, until starting to render, about 3 minutes. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion is softened and the sausage is cooked through, about 8 minutes. Stir in the hot peppers and sage and cook for 30 seconds more.
Sprinkle the flour evenly over the sausage mixture. Cook over medium, stirring, until a film starts to form on the bottom of the Dutch oven, 2 to 3 minutes. Gradually stir in the milk until smooth. Simmer over medium-low, stirring often, until thickened and no floury taste remains, 6 to 8 minutes. Stir in two thirds of the cheeses and nutmeg; season with salt and pepper.
Add the gnocchi and kale to the sausage mixture; mix well. Scrape into a large baking dish and top with the remaining cheeses. Bake in the center of the oven for 18 to 20 minutes, until bubbling. Switch on the broiler and cook until browned on top, about 2 minutes. Top with the crispy sage leaves. Let stand for 10 minutes before serving.
Note: To prepare the recipe in advance, scrape the gnocchi mixture into a large baking dish and cool, then refrigerate. Bring to room temperature before baking and broiling.