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Gnocchi with Kale and "Sausage" {Favorites}
with pear salad

Active: 35 min Total: 35 min
Several of y'all posted a photo of your gnocchi to our Facebook Group with rave reviews, so we had to bring it back again. This time, it's paired with a pear salad - pick your favorite type for a sweet and easy side salad. Our paleo and gluten-free versions use eggs instead of gnocchi if you want to switch it up this time around.


Gnocchi with Kale and "Sausage":
  • Ground meat - 1 lb ((I used ground beef but feel free to use anything))
  • Salt - 1 tsp
  • Fennel seeds - 1 tsp
  • Black pepper - 1/4 tsp
  • Red chili / pepper flakes - 1/2 tsp
  • Garlic - 2 cloves
  • Onions - 1 , diced
  • Kale - 1 bunch , leaves / stems separated
  • Gnocchi - 1 lb ((If you can't find vacuum-packed gnocchi in pasta section, go for your favorite pasta shape.))
  • Olive oil - 2 Tbsp
  • Cooking oil - 1 Tbsp
  • Tomato paste - 1/3 cup
  • Lemon - 1/2 , juice of
  • Parmesan (optional) - for serving
Pear Salad:
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Olive oil - 3 Tbsp
  • Pears - 1 , sliced
  • Mixed greens - 1/4 lb
  • Blue cheese or gorgonzola (optional) - 2 oz
  • Nuts of choice for salad - 1/4 cup


  1. Ground meat - Season ground meat with salt, fennel seeds, black pepper, and red chili flakes. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Kale - Prep as directed. For kale, separate kale stems and leaves and chop stems into 1/2" (1.25 cm) pieces. (Can be done up 3 days ahead)

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  1. Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add gnocchi. Cook according to package instructions. Drain, toss with 2 tbs. of olive oil, and set aside.
  2. Whisk together balsamic, mustard, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
  3. Heat a saute pan over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the kale stems and onions with a dash of salt. Saute until softened, ~3 minutes.
  4. Add in ground meat and tomato paste, breaking up with a wooden spoon. Brown meat, 5 to 7 minutes. If there's a lot of grease, drain from pan leaving just about 1 tbs. (15 ml)
  5. Add in kale leaves, as much as can fit into the pan. With each addition, add a pinch of salt. Saute until all the kale leaves are in the pan and wilted.
  6. Add gnocchi back into the pan, toss everything through, and finish with a squeeze of lemon juice. Season to taste with salt and pepper and serve warm with parmesan cheese.
  7. Slice pears. Toss vinaigrette together with greens, pears, blue cheese (if using), and nuts of choice. Serve with gnocchi.



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