Community recipe
Cheesy Sausage, White Bean & Kale Gnocchi Skillet
Tender potato gnocchi simmer directly in a savory sausage-and-tomato sauce with creamy white beans and kale, then finish under a bubbling mozzarella-Parmesan crust. It is a cozy one-skillet dinner with a crisp-edged cheesy top.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 onion, peeled and diced
- 1 tbsp olive oil
- 1 lb mild italian sausage, casings removed if linked
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp italian seasoning
- 0.25 tsp crushed red pepper
- 28 oz crushed tomatos
- 15 oz cannellini beans, drained and rinsed
- 16 oz potato gnocchis
- 5 oz kales, rinsed, dried, stemmed, and torn
- 6 oz low-moisture mozzarella cheeses, shredded
- 0.25 cup parmesan cheese, finely grated
Make it
Instructions
- 01
Set up the skillet and prep the aromatics
Position an oven rack 6 inches below the broiler element, and set a 12-inch broiler-safe skillet, a wooden spoon, a can opener, a colander, and a heatproof spatula beside the stove. Peel and dice 1 onion into 1/2-inch pieces. Keep the skillet dry and unheated for now. | Why: Organizing the equipment and cutting the onion first keeps the browning step smooth and safe.
- 02
Brown the sausage and onion
Heat the skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil, then add 1 lb mild Italian sausage, 1 onion, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Break up the sausage with the wooden spoon and cook for 7–9 minutes, stirring occasionally, until the sausage is browned with no pink remaining and the onion is soft with browned edges. If excessive fat collects, carefully spoon off all but about 1 tablespoon. | Why: Browning builds a deeply savory base while the measured seasoning flavors both the meat and vegetables.
- 03
Build the tomato-bean sauce
Reduce the heat to medium. Mince 3 garlic cloves and stir them into the skillet with 2 tbsp tomato paste, 1 tsp Italian seasoning, and 0.25 tsp crushed red pepper. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the paste darkens slightly. Open and add 28 oz crushed tomatoes. Drain and rinse 15 oz cannellini beans in the colander, then stir them in. Bring the sauce to a gentle simmer, scraping up any browned bits from the skillet bottom. | Why: Briefly toasting the paste and seasonings concentrates their flavor before the tomatoes and beans make the sauce hearty.
- 04
Simmer the gnocchi and kale
Stir 16 oz potato gnocchi into the gently simmering sauce. Cover the skillet, reduce the heat to medium-low, and simmer for 5 minutes. Meanwhile, rinse 5 oz kale, dry it thoroughly, strip away any tough stems, and tear the leaves into bite-size pieces. Uncover, stir in the kale, and simmer uncovered for 3–5 minutes, stirring once or twice, until the gnocchi are plump and tender, the kale is wilted, and the sauce clings thickly to a spoon. Taste carefully and adjust only if needed. | Why: Cooking the gnocchi in the sauce lets it absorb flavor, while adding kale near the end preserves its fresh texture.
- 05
Broil the cheesy topping
Turn off the burner. Sprinkle 6 oz low-moisture mozzarella cheese evenly over the skillet, followed by 0.25 cup Parmesan cheese. Turn the broiler to high and let it heat for 3 minutes. Place the skillet on the prepared upper rack and broil for 2–4 minutes, watching continuously, until the cheese is melted, browned in spots, and bubbling at the edges. Use oven mitts to transfer the hot skillet to a heatproof surface and rest for 5 minutes before spooning into 4 shallow bowls. | Why: A short broil creates an irresistible browned cheese cap, and the rest gives the thick sauce time to settle.
