Step 1

Heat oil a non-stick 12-inch skillet or saute pan over medium-high heat. Crumble sausage into skillet and cook and break up sausage, tossing occasionally, until browned and cooked through, about 6 - 7 minutes.

Step 2

Transfer sausage to a plate lined with a few layers of paper towels while leaving 2 tsp oil in skillet (discard any remaining oil). Set sausage aside.

Step 3

Reduce burner temperature to medium heat. Add onion to skillet and saute 4 minutes, or until softened, then add garlic and saute 30 seconds.

Step 4

Pour in chicken broth and milk and bring to a simmer. Add in kale, cover skillet and let steam 2 minutes, or until wilted.

Step 5

Add in gnocchi, toss to coat, season with pepper to taste. Cover and cook until tender and most of the liquid has been absorbed, about 4 - 5 minutes.

Step 6

Add in cream, parmesan and cooked sausage and toss. Serve warm with more parmesan and red pepper flakes if desired.

Step 7

*I used pork Italian sausage but Italian turkey sausage can also be used.**Wait until the end of cooking to see if you'd like to add any salt. Between the chicken broth, sausage and parmesan there's already quite a bit of salt and I personally didn't think it needed any added.

Step 8

Recipe source: Cooking Classy