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Sausage & Kale Gnocchi Gratin

Schwinghamilton
Vegetarian
Dairy Free
Gluten Free
Only Stovetop Needed
No Cooking
Dinner
Sausage & Kale Gnocchi Gratin
Dinner
Dinner
Extras:
IMPRSV
Impressive

Ingredients:

  • 1 tablespoon olive oil
  • 2 mild or hot beyond meat Italian sausages, casing removed and crumbled
  • 1/2 white onion , finely chopped
  • 2 cloves garlic , finely chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon fennel seeds
  • 4 cups stemmed and chopped kale
  • 2 cups cherry tomatoes
  • 1/2 cup pitted and coarsely chopped green olives
  • 3 cups 18% cream
  • pepper to taste
  • 450 g potato gnocchi
  • 2 cups shredded provolone cheese

Preheat oven to

400

degrees.

Method:

  1. Heat oil over medium heat.
  2. Add sausage meat; cook, stirring often, 3 minutes.
  3. Add onion, garlic, oregano and fennel; cook, stirring occasionally, until onion has softened and sausage is golden brown, about 5 minutes.
  4. Add kale; cook, stirring constantly, 1 minute.
  5. Add tomatoes, olives and cream; season with pepper.
  6. Bring to boil; set aside.
  7. In saucepan of boiling salted water, cook gnocchi until they float to surface, 1 to 2 minutes; drain.
  8. Stir into sausage mixture, coating well.
  9. Sprinkle with provolone and bake until topping is golden and bubbling, 8 to 10 minutes. (
Ingredients
Method
  • 1 tablespoon olive oil
  • 2 mild or hot beyond meat Italian sausages, casing removed and crumbled
  • 1/2 white onion , finely chopped
  • 2 cloves garlic , finely chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon fennel seeds
  • 4 cups stemmed and chopped kale
  • 2 cups cherry tomatoes
  • 1/2 cup pitted and coarsely chopped green olives
  • 3 cups 18% cream
  • pepper to taste
  • 450 g potato gnocchi
  • 2 cups shredded provolone cheese
  1. Heat oil over medium heat.
  2. Add sausage meat; cook, stirring often, 3 minutes.
  3. Add onion, garlic, oregano and fennel; cook, stirring occasionally, until onion has softened and sausage is golden brown, about 5 minutes.
  4. Add kale; cook, stirring constantly, 1 minute.
  5. Add tomatoes, olives and cream; season with pepper.
  6. Bring to boil; set aside.
  7. In saucepan of boiling salted water, cook gnocchi until they float to surface, 1 to 2 minutes; drain.
  8. Stir into sausage mixture, coating well.
  9. Sprinkle with provolone and bake until topping is golden and bubbling, 8 to 10 minutes. (