Ingredients

• 4 tablespoons butter, divided
• 1 pound Italian chicken sausage, removed from casings
• 1/2 cup diced yellow onion
• 2 garlic cloves, minced
• 1 10-ounce bag chopped kale
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3/4 cup chicken stock
• 3/4 cup whole milk
• 1 pound gnocchi
• 1/4 cup grated parmesan cheese, plus more for garnish
• 1/3 cup heavy cream

Directions

1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Once melted, add the sausage and begin breaking it up with a wooden spoon. Cook until the sausage has browned. Transfer the sausage to a plate and set aside.
2. Add remaining butter, stir in onion and garlic and cook until softened, about 3 minutes. Add kale and cook, stirring often, until it begins to wilt. Season with salt, pepper, nutmeg and red pepper flakes. Stir in chicken stock and milk and bring to a simmer. Add gnocchi and stir until well combined. Cover and cook over low heat until the gnocchi are tender and almost all of the liquid has evaporated, about 5 to 8 minutes.
3. Uncover and stir back in the sausage, parmesan and heavy cream. Taste and adjust seasoning accordingly. Serve with parmesan and crushed red pepper flakes on top, if desired.