1 bag of frozen sweet potato gnocchi with butter and sage
1– 12 oz package apple chicken sausage, sliced into rounds
1 lb brussles sprouts, ends removed and halved lengthwise
5 cloves garlic, minced
3–4 Handfuls fresh kale, roughly chopped
Grated Parmesan, for serving, optional
You’ll also need:
5–6 T olive oil
Salt + Pepper
Remove frozen gnocchi from the freezer and set to the side.
Heat oil in a large non-stick skillet over medium high heat. When oil is hot, add chicken sausage and cook for 2 minutes per side, until golden brown. Add garlic and let cook another 30 seconds to a minute, until fragrant. Transfer to a plate on the side.
Add another T or two or olive oil (as needed) and add Brussels sprouts to the skillet. Let cook undisturbed for 2 minutes or until bottom side is starting to char, flip and cook anther few minutes until charred and fork tender. Transfer to same plate on the side.
Make gnocchi in the empty skillet, according to the directions on the package, adding 1 extra tablespoon water to make it a bit saucier.
Add chicken sausage and brussels back to the skillet and give it a big (but gentle) toss. Add kale, stir it together, cover and cook until slightly wilted. Season all to taste with salt and pepper.