I have this ridiculously popular post on the site that still shocks me to think that’s the post that people love the most on here and make all the time. It’s this Spicy Sausage, Potato and Kale Soup from way back in the day, when I was just starting out. It’s ridiculously simple, easy to make, and modeled after a cheesy not-so-good restaurant’s soup. I won’t dignify the chain by naming them, but we all know who they are. Anyhow, that soup is such a hit that I’m always looking for new ways to transform those flavors into new and exciting dishes. A couple of years ago I transformed it into a pizza-fied version because the answer to all of life’s problems is always pizza. Let’s face it. This time around, I’ve turned it into a show-stopping one skillet marvel. It’s got all of those flavors we love from that classic soup; spicy sausage, kale, and of course the potato part comes through in the form of gnocchi. All you need is one skillet to make a deliciously irresistible weeknight or lazy weekend meal. This recipe is part of my monthly partnership with my friends over at GO BOLD WITH BUTTER and I hope you’ll give it a try soon. Especially if you’re a fan of the soup!
The first thing we need to do is brown the sausage in a very large skillet, preferably one with a tight fitting lid. More about that later though. Place the skillet over medium-high heat with some butter. Once melted, remove the sausage from the casing and add it to the pan. Start breaking it up with a wooden spoon and cook until golden and crispy.
**Note: You can use Italian sausage either mild or hot, or you can also use a chicken sausage if you want to cut on some of that fat from the pork sausage.**
Once the sausage has fully browned, remove it from the pot with a slotted spoon, add a tad bit more butter and then stir in the onion and garlic. Cook until softened and just beginning to brown.
**Tip: Make sure to sure to scrape up those brown bits on the bottom of the skillet with a wooden spoon. All of that equals more flavor for your dish and you don’t want to leave it behind!**
Add the kale and cook until just starting to wilt and bright green. This is a Tuscan kale that has been chopped up, but feel free to use whatever kind of kale you prefer. Season it with salt, pepper, chili flakes, and a tad bit of nutmeg.
**Tip: Whenever I cook with greens, like chard or spinach or kale, I always like to add a sprinkling of freshly grated nutmeg because it rounds out the flavor of the greens so nicely.**
Stir in the chicken stock, again, making sure to scrape up all those bits from the bottom of the skillet. The liquid will help release anything stuck on the bottom of the pan.
Then stir in the milk and allow the mixture to come up to a brisk simmer. You don’t want it to boil over, so watch it carefully.
Stir in the uncooked gnocchi. Don’t worry about it not being cooked before adding it to the skillet, because we’re going to let it cook within the liquid. No need to boil in water before hand!
Return the sausage to the skillet and add in some grated parmesan cheese. Then cover, reduce heat to low, and cook until the gnocchi are soft and tender, and most of the liquid has been absorbed.
**Tip: If you have a large skillet like I do that doesn’t have a lid. You can either cover it tightly with aluminum foil, or you can place a large baking sheet over the pan and make a makeshift lid.**
Uncover the skillet, give it all a big stir and then add in the heavy cream. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed.
**Note: The heavy cream in this dish, at the very end, is optional. You don’t have to add it if you don’t want to, and honestly it doesn’t need it because the dish is great just like that, but I like adding that tiny bit of cream at the end to really hone in on that creamy comforting feel to the dish!**
Serve the gnocchi with a sprinkling of freshly grated parmesan on top and maybe a bit more crushed red pepper flakes if you really want to give the dish a spicy kick.
This is obviously a great dinner to make when you really don’t feel like making a mess in the kitchen or even cooking for that matter. All it takes is one skillet. That’s it. Serve it with a mixed green salad or a Caesar salad and you’ll be good to go!
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**