Creamy Baked Gnocchi with Sausage & Kale

This creamy baked one-dish meal from chef/partner Justin Chapple is studded with toasted gnocchi, bits of Italian sausage and kale, all wrapped together in a mornay-inspired sauce that gets its intense flavor from nutty cheese, sage, and hot cherry peppers. Store-bought refrigerated gnocchi helps this meal come together easily. The recipe can also be prepared ahead of time, making it a weeknight winner. 

8 ounces torn kale leaves

6 tablespoons extra-virgin olive oil

12 whole sage leaves, plus 1 tablespoon minced

2 tablespoons unsalted butter

Two 12-ounce packages refrigerated potato gnocchi

1-pound sweet Italian sausage, casings removed and meat crumbled

1 large onion, halved and thinly sliced vertically

4 large garlic cloves, thinly sliced

Kosher salt

Freshly ground black pepper

1/4 cup minced hot cherry peppers

1/3 cup all purpose flour

1 quart whole milk, warmed to room temperature

3 ounces sharp white cheddar cheese or Gruyère cheese, grated

3 ounces grated parmesan cheese

Pinch of freshly grated nutmeg

Preheat oven to 375°F.

Bring a large Dutch Oven filled with salted water to a boil over medium-high heat. Blanch the kale in the boiling water until wilted and just tender, about 2-3 minutes. Using a slotted spoon, transfer to a colander to drain and cool. Gently squeeze out excess water.

Heat the olive oil in a large skillet or braiser set over medium until it shimmers. Carefully add the whole sage leaves and cook until the sizzling nearly stops, about 20-30 seconds. Transfer the crispy leaves to a paper towel to drain.

In the same skillet or braiser, add the butter and melt over medium heat. Add the gnocchi in batches, and cook, tossing occasionally, until golden and slightly puffed, about 5 minutes. Using a slotted spoon, transfer to a plate. Reserve 1/4 cup of the fat from the skillet.

Heat the reserved 1/4 cup of fat in a large Dutch Oven set over medium heat. Add the sausage and cook, breaking up the meat, until starting to render, about 3 minutes. Add the onion and garlic and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion is softened and the sausage is cooked through, about 8 minutes. Add the hot peppers and minced sage, stir to combine and cook for 30 seconds longer.

Sprinkle the flour evenly over the sausage mixture. Cook over medium, stirring constantly, until a film starts to form on the bottom of the Dutch Oven, about 2-3 minutes. Gradually stir in the milk until smooth. Reduce heat to medium-low and simmer, stirring often, until sauce is thickened and flour smells nutty, about 6-8 minutes. Stir in two thirds of the cheddar and parmesan cheeses, along with the nutmeg. Season with additional salt and pepper if necessary.

Add the gnocchi and kale to the sauce and stir to combine well. Pour the gnocchi mixture into a large baking dish and top with the remaining cheeses. Place in preheated oven and bake for 18-20 minutes, until sauce is bubbling. Switch to the broiler setting and broil until browned on top, about 2 minutes longer.

Remove from the oven and top with the crispy sage leaves. Let sit for 10 minutes before serving.