Creamy Sausage Gnocchi

Creamy Italian Sausage Gnocchi

Ingredients:

½ lb. ground Italian sausage, pasture-raised, or sausage of choice

1 c. chopped kale (lacinato is best), or spinach

3 cloves garlic, minced

2 tbsp. chopped sun-dried tomatoes or roasted red peppers

¾ c. chicken or vegetable stock

½ c. unsweetened dairy free creamer (like nut pods), heavy cream, or full-fat coconut milk

1 tbsp. chopped basil

1 package cauliflower gnocchi, gluten-free or regular gnocchi

Directions:

Preheat air fryer to 400 degrees if using. If not, bring a large pot of salted water to a boil.

Heat a large skillet over medium heat and crumble sausage into it. Cook until slightly browned. Remove sausage from the skillet, but leave the oil. Add additional oil if needed (you want it to coat the entire pan).

If using cauliflower gnocchi, add it to the skillet in a single layer. Cook until crispy, flip over and cook second side until crispy. You may also transfer warmed gnocchi to the air fryer to get even crispier. if not using an air fryer, transfer to a plate while you cook the veggies.

If using regular or gluten-free gnocchi, add to boiling water and cook according to package instructions (typically boiling for a couple minutes until they float to the top). Drain and set aside.

In the same pan you cooked the sausage and gnocchi in, add the sausage back in and stir in kale and garlic. Cook for 1 minute. Add in sun-dried tomatoes.

Stir in stock and cream and bring to a simmer. Once simmering, reduce heat to low. Season with salt and pepper. Cook for about 5 minutes until the sauce reduces and becomes creamy. If it evaporated too much, add in more cream and/or stock 1/4 cup at a time.

Add in gnocchi and stir to combine.

Garnish with more fresh basil and Parmesan cheese if desired.