Ingredients

• 16 oz. hot Italian sausage, casings removed
• 1/2 cup yellow onion, finely chopped
• 2 teaspoons garlic, minced
• 3/4 cup low-sodium chicken broth
• 3/4 cup low-fat milk
• 1 teaspoon red pepper flakes
• 6 oz. kale, chopped
• 16 oz. potato gnocchi
• 2 teaspoons fresh ground black pepper
• 1/3 cup heavy cream
• 1/3 cup parmesan cheese, finely shredded

Instructions

1. In a large skillet, over medium heat, cook and break apart sausage until cooked through (about 6 minutes). 
2. Drain sausage and transfer to a plate lined with paper towels.
3. Over medium heat, in the same pan, add onions and sauté about 4 minutes, or until translucent.
4. Add garlic and sauté until fragrant, about 30 seconds. 
5. Stir in chicken broth, milk, and red pepper flakes. Bring to a simmer. 
6. Add in kale, cover skillet and let steam until wilted (about 2 minutes).
7. Stir in gnocchi and season with pepper. Cover and cook until tender and most of the liquid has been absorbed, about 5 minutes.
8. Add cream, parmesan and cooked sausage. Serve warm with additional parmesan.

Thanks to the original recipe found here.