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Toasted Gnocchi with Sausage and Fennel
Toasted Gnocchi with Sausage and Fennel
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 3-4
  • 4 tbsp olive oil, divided
  • 1 fennel bulb, thinly sliced
  • 1 tbsp chopped fresh sage
  • 2 garlic cloves, minced
  • ½ lb hot or mild Italian sausage
  • 1 lb packaged gnocchi (dry, not frozen)
  • ½ bunch of lacinato kale, de-stemmed and chopped (about 1 cup chopped)
  • grated parmigiano reggiano
  • kosher salt
  1. In a large cast iron skillet, add 2 tbsp of the olive oil over medium high heat. Once the skillet is hot, add the fennel. Cook, stirring frequently for about 10 minutes, or until the fennel is softened and slightly browned. Add the sage and garlic, and saute for one minute. Add the sausage and cook, stirring until the sausage is completely browned and no longer pink. Pour the sausage mixture into a bowl and set aside.
  2. To the same pan, add the remaining 2 tbsp olive oil and keep over medium high heat. Add the gnocchi in one even layer, breaking up any that are stuck together. Cover and cook for 2-4 minutes until gnocchi is browned on one side and crispy.
  3. Add the kale and saute for a minute or until the kale softens. Add the sausage mixture back to the pan and stir it into the gnocchi, cooking for another minute or two until warmed. Serve topped with Parmigiano Reggiano.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/10/29/toasted-gnocchi-with-sausage-and-fennel/