Gnocchi with chicken sausage

Comfort food gets an upgrade with back gnocchi!

  Serves: 4-6


  • 1 pound store-bought gnocchi

  • 1 tablespoon olive oil

  • 12 ounces chicken sausage, sliced in bite sized pieces

  • 10 ounces baby kale

  • 1 jar Sonoma Gourmet Kale Pesto and White Cheddar Sauce (25 ounces)

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • ½ cup mozzarella cheese, shred

  • Fresh basil, for garnish


1. Preheat the oven to 375°F. Butter your baking dish.

2. Bring a large pot of salted water to a boil and cook the gnocchi according to the package's directions, or until they start to float. Transfer the gnocchi into an ice bath, drain and set aside.

3. In a large, skillet, heat the olive oil over medium high heat. Add the chicken sausage, and cook for about 5 minutes, or until it has browned. Stir in the kale.

4. Pour the Kale Pesto and White Cheddar Sauce into the skillet and bring to a simmer. Add the gnocchi and season to taste with salt and pepper.

5. Transfer the gnocchi and sauce into an oven-proof dish. Sprinkle top with mozzarella cheese. Place in the oven and bake for about 10-15 minutes, or until the top of the dish is golden and the sauce is bubbling.

6. Remove from the oven and let it rest about 5 minutes. Garnish with fresh basil before serving.

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In This Recipe

Kale Pesto with white cheddar

Domestically grown and processed, our Kale adds a unique twist to traditional basil pesto. TRY THIS SAUCE >>