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Comfort Food | |
| 1 pound spicy Italian sausage, removed from casing 2 tablespoons olive oil 1 small head cauliflower, broken into florets 1 medium onion, sliced thin 4 cloves garlic, minced 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 1/4 cup red wine 2 cups chicken stock One 15-ounce can tomato sauce 2 heaping tablespoons pesto One 15-ounce package gnocchi 4 ounces cream cheese 3 cups baby kale Grated Parmesan and fresh basil leaves, to garnish | |
| Heat a large pot over medium heat. Brown the sausage, keeping it in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the cauliflower, onion and garlic. Give the pot a stir and cook until softened, 2 to 3 minutes. Add the tomato paste and a big pinch each of salt and pepper. Stir to coat. Deglaze with the wine, scraping the pot as you pour. Stir in the chicken stock, tomato sauce and pesto, then bring to a boil. Add the gnocchi and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the cream cheese and kale, then taste. Adjust the seasoning as needed. Serve garnished with the grated Parmesan and torn basil leaves. | |
Unrated | |
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