Pan Seared Gnocchi with Sausage, Mushroom and Kale


This delicious and satisfying pasta, made with flavourful Italian sausage, cremini mushrooms and fresh kale, feels restaurant-worthy, but you’ll have it on the table in no time, flat! Serve with a crisp green salad, alongside.
Directions
- Heat 2 tbsp of the oil in large, deep non-stick skillet over medium-high heat.
- Fry gnocchi, stirring occasionally, until deep golden, 5 to 7 minutes. Remove gnocchi to plate; set aside.
- Crumble sausage into pan. Cook, stirring occasionally, until browned and no pink remains, 4 to 5 minutes.
- Add remaining oil, then mushrooms to pan. Cook, stirring, until mushrooms are browned, about 5 minutes.
- Return gnocchi to pan; add kale and chicken broth. Bring to simmer, then reduce heat to medium. Simmer until liquid is reduced by half and gnocchi is tender, about 5 minutes.
- Add half of the cheese. Cook, stirring often, until liquid is mostly reduced and slightly thickened, 2 to 3 minutes. Season with pepper and top with remaining cheese.
Recipe Tips
- Substitute 300 g diced bacon or pancetta for the sausage.
- Add a little freshness before serving by squeezing a lemon wedge over top.
Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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