10/12/2026
For supper this week: one pan comfort food perfection
Pick up a box of Delallo Mini Gnocchi and check your pantry and fridge for:
16 oz. mild Italian sausage
splash of olive oil for the pan
1/2 cup finely chopped yellow onion
2 tsp minced garlic
3/4 cup low-sodium chicken broth
3/4 cup milk
1 (6 oz) bunch kale, thicks ribs removed, chopped
freshly ground black pepper
1/3 cup heavy cream
1/3 cup (slightly packed) finely shredded parmesan cheese, plus more for serving
1. Heat oil in a non-stick skillet and crumble sausage into skillet. Cook, tossing occasionally, until browned, about 6 - 7 minutes.
2. Transfer sausage to a plate to drain on paper towels. Leave 2 tsp oil in skillet and add onion. Sauté 4 minutes, or until softened, then add garlic and sauté 30 seconds.
3. Add chicken broth and milk. Bring to a simmer. Add in kale, cover skillet and let steam 2 minutes or until wilted.
4. Add gnocchi, toss to coat, season with pepper to taste. Cover and cook until tender and most of the liquid has been absorbed, about 5-10 minutes.
5. Add cream, parmesan and cooked sausage and toss. Serve warm with more parmesan. Add red pepper flakes for some heat, if you like!
