Gnocchi with Sausage & Kale in Creamy Tomato Sauce 4 servings 20 min prep time 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Make this quick and delicious recipe with Severino herbed goat cheese gnocchi with sausage and kale in a creamy tomato sauce from Carey Nershi. Ingredients1 package Severino herbed goat cheese gnocchi, or comparable fresh gnocchi 3 tablespoons Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat 2 tablespoons tomato paste 1/2 pound fully cooked spicy Italian sausage, sliced into rounds 3/4 cup chicken or vegetable stock 4 to 5 large kale leaves , de-stemmed and roughly chopped 1/2 cup cannellini or great northern beans 1/2 cup Vermont Creamery Crème Fraîche Handful of fresh basil leaves, roughly chopped Parmesan cheese, to garnish Get Ingredients Directions STEP 1 Bring a pot of salted water to a boil. Cook gnocchi according to package instructions. Drain; set aside. STEP 2 Melt butter in large heavy saucepan over medium heat. Add tomato paste and allow it to bloom in the butter for approximately 30 seconds, or until it begins to smell very aromatic. Do not let it burn. STEP 3 Add sausage; saute until it just begins to brown on edges. Add stock, kale, and beans; let simmer, stirring occasionally, 1-2 minutes or until kale has just begun to wilt. Add gnocchi; let simmer 1-2 minutes. Remove from heat. Stir in creme fraiche and basil. Garnish with Parmesan cheese. Serve immediately. Carey Nershi Carey Nershi Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.” Related Recipes Roasted Butternut Squash and Spinach Lasagna Summer Vegetable Tart Brown Butter Stuffing Salted Honey Parker House Rolls Herbed Pasta with Morel Mushrooms Baked St. Albans with Herb Roasted Fingerling Potatoes