What ingredients do I need to make gnocchi with Brussels sprouts, chicken sausage, and kale pesto?

To make gnocchi with Brussels sprouts, chicken sausage, and kale pesto, you will need potato gnocchi, fresh Brussels sprouts, chicken sausage (preferably Italian style), kale, garlic, pine nuts or walnuts, Parmesan cheese, olive oil, lemon juice, salt, and pepper. The kale pesto is made by blending kale, garlic, nuts, Parmesan, olive oil, and lemon juice until smooth. The chicken sausage is sliced and cooked, Brussels sprouts are halved and sautéed, and everything is tossed with cooked gnocchi and pesto for a balanced, flavorful dish.

How do I prepare kale pesto for this gnocchi recipe?

To prepare kale pesto, start by washing and roughly chopping a few cups of kale, removing tough stems. Combine the kale with garlic cloves, a handful of nuts (pine nuts or walnuts work well), grated Parmesan cheese, freshly squeezed lemon juice, and olive oil in a food processor. Pulse until the mixture reaches a creamy, spreadable consistency. Season with salt and pepper to taste. This fresh kale pesto adds a vibrant, earthy flavor that complements the richness of the chicken sausage and the mildness of the gnocchi.

Can I use store-bought gnocchi and kale pesto for a quicker version of this recipe?

Yes, using store-bought gnocchi and pre-made kale pesto can significantly reduce cooking time while still delivering great flavor. Look for high-quality gnocchi, such as fresh or frozen varieties, and choose a pesto without added preservatives or excess salt. Heat the gnocchi according to package instructions, sauté the chicken sausage and Brussels sprouts, then toss everything with the kale pesto. This shortcut keeps the dish quick and convenient without sacrificing its fresh, savory taste.

How should I cook Brussels sprouts to get the best flavor in this dish?

For the best flavor, cook Brussels sprouts by halving them and sautéing in olive oil over medium-high heat until they become golden brown and slightly crispy on the edges, about 6-8 minutes. Season with salt and pepper as they cook. You can also add a splash of lemon juice or balsamic vinegar near the end to brighten the flavor. Properly cooked Brussels sprouts add a caramelized, nutty note that balances well with the savory sausage and creamy gnocchi.

What are some good side dishes or wine pairings for gnocchi with Brussels sprouts, chicken sausage, and kale pesto?

This hearty gnocchi dish pairs well with light, fresh side salads like arugula with lemon vinaigrette or a simple tomato and mozzarella salad to contrast the richness. For wine, a crisp white like Sauvignon Blanc or a light red such as Pinot Noir complements the flavors without overpowering them. These pairings help balance the dish’s savory, earthy elements while enhancing the overall dining experience.

Gnocchi With Brussels Sprouts, Chicken Sausage Kale Pesto

Name: Gnocchi With Brussels Sprouts Chicken Sausage And Kale Pesto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups packed chopped kale leaves, stems removed (≈ 60 g); 1 cup packed fresh basil leaves (≈ 30 g); ½ cup toasted walnuts, roughly chopped (≈ 60 g); ½ cup grated Parmesan cheese (≈ 45 g); 1 tsp sea-salt; 4 garlic cloves, peeled; ½ cup olive oil (≈ 120 ml); 1 lb dry gnocchi, store-bought or homemade (≈ 450 g); 1 lb chicken sausage, sliced on the diagonal (spicy Italian style works well) (≈ 450 g); 1 Tbsp olive oil for sautéing (≈ 15 ml); 1 lb Brussels sprouts, trimmed and halved (≈ 450 g); Grated Parmesan cheese, for serving (optional)

Ingredients

Scale

2 cups packed chopped kale leaves, stems removed (≈ 60 g)

1 cup packed fresh basil leaves (≈ 30 g)

½ cup toasted walnuts, roughly chopped (≈ 60 g)

½ cup grated Parmesan cheese (≈ 45 g)

1 tsp sea-salt

4 garlic cloves, peeled

½ cup olive oil (≈ 120 ml)

1 lb dry gnocchi, store-bought or homemade (≈ 450 g)

1 lb chicken sausage, sliced on the diagonal (spicy Italian style works well) (≈ 450 g)

1 Tbsp olive oil for sautéing (≈ 15 ml)

1 lb Brussels sprouts, trimmed and halved (≈ 450 g)

Grated Parmesan cheese, for serving (optional)

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Instructions

1-Start by prepping: Wash and halve your Brussels sprouts, slice the chicken sausage, and get your gnocchi ready. This quick winter gnocchi recipe moves fast, so having everything lined up is key. Heat 1 Tbsp olive oil in a large skillet over medium heat, then toss in 4 garlic cloves (peeled and smashed for extra flavor). Sauté for about 1 minute until it smells amazing that’s your base right there!

2-Next, add the sliced chicken sausage and cook for 5-7 minutes, flipping it around until it’s browned and juicy. While that’s happening, bring a pot of salted water to a boil and cook your 1 lb gnocchi for 2-3 minutes until they float drain and set aside. Now, throw in the halved Brussels sprouts to the same pan and sauté for 5-6 minutes until they’re tender and a bit caramelized. (This step really brings out that nutty taste trust me, it’s worth the wait!)

3-Time to combine: Pop the cooked sausage back into the pan with the gnocchi and Brussels sprouts. Spoon in your homemade kale pesto (made by blending 2 cups kale, 1 cup basil, ½ cup walnuts, ½ cup Parmesan, 1 tsp sea-salt, garlic, and ½ cup olive oil until smooth) and mix everything gently. Heat through for a couple of minutes so it’s all cozy and coated. Finally, season with a little extra sea-salt if needed, and serve it up hot. For a fun variation, try our honey lemon chicken and green beans recipe if you want to mix in more greens.

Notes

🥬 Use fresh kale and basil for the brightest flavor in the pesto.
🌰 Toast the walnuts briefly in a dry skillet before adding them to the processor for extra nuttiness.
💧 Adjust pesto thickness with a splash of pasta water or a little more olive oil if needed.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop sauté
Cuisine: Italian
Diet: High‑protein, includes vegetables

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 2 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 6 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 40 mg