This Paleo Sausage Kale Gnocchi is the perfect, cozy family meal. A guilt-free pasta dish that will wow everyone! Dairy-free and grain-free.

spinach kale gnocchi in a white bowl with two gold spoons next to a bowl of kale and a skillet of spinach kale gnocchi with a white background

Trader Joe’s frozen Cauliflower Gnocchi is the gift that keeps on giving! It’s gluten-free, dairy-free, and so versatile. I keep a few in my freezer at all times because it’s an amazing staple to have on hand. Since it’s frozen, you can stock up without worrying about it going bad. This week, I used it to make a delicious new recipe: Paleo Sausage Kale Gnocchi. Bursting with flavor, this dish is full of veggies and totally guilt-free! The perfect, cozy pasta to warm you up during these crisp, Fall evenings. In just 25 minutes, you’ll have a delicious meal the whole family will love!

a bowl of spinach kale gnocchi next to a bowl of kale and a skillet of spinach kale gnocchi with a white background

Ingredient Notes

ground Italian sausage: I used ButcherBox- it’s sugar-free!
 
Trader Joe’s Cauliflower Gnocchi: found in the freezer aisle.
 
Original Nutpods: You can find nutpods at Sprouts. Or you can use 1/3 cup full fat coconut milk or heavy cream if you’re not dairy-free.
 

spinach kale gnocchi in a gray skillet with a silver handle with a white background

How to Make This Recipe

  1. Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add the sausage and cook for 5-7 minutes, crumbling with a spoon, until it’s mostly browned.
  2. Remove the sausage using a slotted spoon and set it aside.
  3. Add the remaining tbsp of olive oil to the pan along with the onion and garlic. Saute for 2-3 minutes. Add the frozen gnocchi and spread it out in an even layer. Cover and cook, untouched, for 3 minutes. Stir the onions, garlic, and gnocchi and cover again. Cook untouched for an additional 3 minutes. This helps the gnocchi to crisp up a bit. Stir, and continue cooking for 2-3 additional minutes until the gnocchi is cooked through.
  4. Add the sausage back into the pan along with the kale. Stir 1-2 minutes until the kale is wilted. Add in the chicken broth, Italian seasoning, red pepper flakes, and salt and stir. Let it come to a light boil, then stir in the Nutpods. Simmer 1-2 minutes. Serve as-is or with some fresh, grated parmesan, if desired!

person holding a spinach kale gnocchi in a white bowl with a white background

Looking for More Delicious Recipes?

Cauliflower Gnocchi with Butternut Squash “Cheese” Sauce

Paleo Chicken Gnocchi Soup (Slow Cooker, Instant Pot)

Paleo Gnocchi Bolognese with Spinach

Skillet Pesto Meatball & Gnocchi Bake

Brown Butter Sage Gnocchi with Chicken, Mushrooms, & Spinach

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Paleo Sausage Kale Gnocchi (Gluten Free)

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This Paleo Sausage Kale Gnocchi is the perfect, cozy family meal. A guilt-free pasta dish that will wow everyone! Dairy-free and grain-free.
5 from 5 votes
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Ingredients

  • 2 tbsp olive oil, divided
  • 1 lb ground Italian sausage, I use Butcher Box - it's sugar free!
  • ½ onion, diced
  • 2 tsp minced garlic
  • 2 packages Trader Joe's Cauliflower Gnocchi
  • 3 cups chopped kale, stems removed
  • ¾ cup chicken broth
  • â…“ cup Original Nutpods , or 1/3 cup full fat coconut milk or heavy cream
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper
  • ½ tsp sea salt

Equipment

  • 10-12" Non-stick Skillet

Instructions
 

  • Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add the sausage and cook for 5-7 minutes, crumbling with a spoon, until it's mostly browned.
  • Remove the sausage using a slotted spoon and set it aside.
  • Add the remaining tbsp of olive oil to the pan along with the onion and garlic. Saute for 2-3 minutes. Add the frozen gnocchi and spread it out in an even layer. Cover and cook, untouched, for 3 minutes. Stir the onions, garlic, and gnocchi and cover again. Cook untouched for an additional 3 minutes. This helps the gnocchi to crisp up a bit. Stir, and continue cooking for 2-3 additional minutes until the gnocchi is cooked through.
  • Add the sausage back into the pan along with the kale. Stir 1-2 minutes until the kale is wilted. Add in the chicken broth, Italian seasoning, red pepper flakes, and salt and stir. Let it come to a light boil, then stir in the Nutpods. Simmer 1-2 minutes. Serve as-is or with some fresh grated parmesan, if desired!

Nutrition

Serving: 1g, Calories: 621kcal, Carbohydrates: 33g, Protein: 22g, Fat: 43g, Saturated Fat: 12g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 1752mg, Potassium: 856mg, Fiber: 8g, Sugar: 2g, Vitamin A: 5189IU, Vitamin C: 66mg, Calcium: 148mg, Iron: 3mg
Course: Dinner
Cuisine: American
Calories: 621
Author: Mary Smith