French Gnocchi with Sausage and Kale

Discover a delightful fusion of French and Italian flavors. Our French gnocchi is the perfect canvas for a rich, creamy white wine sauce made with Bongards® Super Melt™ White Process American Loaf and infused with the savory depth of Italian sausage. We’ve added a touch of earthy kale and a generous sprinkle of grana padano to create a dish that’s both comforting and sophisticated.

INGREDIENTS

  • 8 C. water
  • 2 Tbsp. kosher salt
  • 12 oz. French gnocchi (see secondary recipe)
  • 2 Tbsp. olive oil + more to drizzle over gnocchi
  • 8 oz. spicy ground Italian sausage
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 3 oz. kale, leaves removed from stems, rough chopped
  • 12 oz. white whine cream sauce (see secondary recipe)
  • 2 Tbsp. grana padano, grated for garnish

PREPARATION

  1. Gnocchi can be made a day ahead of time and frozen.
  2. Bring water and salt to boil over high heat in large pot.
  3. Add gnocchi, cook until they float.
  4. Remove from water with a slotted spoon, set aside, and drizzle with olive oil.
  5. Reserve 1 cup of gnocchi water.
  6. Heat oil in large skillet over medium high heat.
  7. Add Italian sausage, ook for 6-7 minutes until slightly crispy, using spoon to break into small pieces while cooking.
  8. Add garlic and shallot, saute for another 3-4 minutes until soft and fragrant.
  9. Add kale, saute until bright green, about 2 minutes.
  10. Add gnocchi and cold cream sauce, tossing until sauce melts and coats all ingredients.
  11. If you prefer a thinner consistency, add reserved pasta water 1 tablespoon at a time until you achieve desired consistency.
  12. Serve in a bowl and garnish with grated grana padano.

Secondary Recipes

White Wine Cream Sauce

INGREDIENTS
PREPARATION
  1. In large saucepan over medium heat, melt butter, then add garlic and shallot, cooking until fragrant, about 2 minutes.
  2. Deglaze with white wine while stirring.
  3. Add in the half & half, chicken broth, and ground fennel until simmering.
  4. Add in cheese, stirring until completely melted and combined.
  5. Add lemon zest and lemon juice; stir.
  6. When a smooth sauce is achieved, pour sauce in airtight container, refrigerate until ready to use.

French Gnocchi

INGREDIENTS
  • 1 C. water
  • 8 Tbsp. unsalted butter
  • 3/4 tsp. kosher salt
  • 1-1/4 C. all-purpose flour
  • 1 Tbsp. dijon mustard
  • 1/2 C. parmesan, grated
  • 3 large eggs
  • 2 Tbsp. fresh parsley, minced
  • 2 Tbsp. chives, thinly sliced
PREPARATION
  1. Bring water, butter, and salt to a boil in medium saucepan over high heat.
  2. Add all flour at once, stir with wooden spoon until a smooth dough forms.
  3. Reduce heat to medium-low, continue to stir, beating dough forcefully and rapidly to prevent it from stocking to the pot.
  4. Continue cooking until dough pulls away from sides of pot, leaving a thin layer, and steams slightly.
  5. Transfer hot dough to bowl of stand mixer fitted with paddle attachment.
  6. Add dijon mustard and parmesan, beat on medium-low speed for 1 minute, allowing dough to cool slightly.
  7. Add eggs one at a time, allowing dough to fully incorporate egg before adding next one.
  8. When final egg has been added, add herbs, beat to combine.
  9. Transfer mixture to gallon-sized zipper-lock bag or pastry bag fitted with 1/2-inch tip.
  10. Let mixture rest 15-25 minutes at room temperature.
  11. Bring large pot of salted water (8 cups water and 3 tablespoons salt) to a simmer.
  12. If zipper-lock bag was used for dough mixture, cut a 1/2-inch opening in one corner of bag.
  13. Holding the bag over the boiling water, squeeze mixture out of bag, cutting off 1-inch lengths of dough with paring knife, allowing to fall into simmering water; continue cuttong off as many as you can in 1 minute, then stop.
  14. When all gnocchi have floated to the top, continue cooking until gnocchi are fully cooked to the center, about 3 minutes longer.
  15. Lift gnocchi with fine mesh strainer or large slotted spoon and transfer to rimmed baking sheet.
  16. Drizzle with olive oil and toss to coat.
  17. Repeat with remaining dough.
  18. Cooled gnocchi can be refrigerated in airtight container until ready to continue cooking.