The only dumplings I’d had until I was in my early 20’s was from my mom’s chicken and dumplings. She makes drop dumplings, which means you mix up the dough and simply plop it into the simmering broth to cook. When done, they have a pillowy texture and a nice chew in the center. They make the broth incredible silky. I remember eating chicken and dumplings for days on end (because my mom knows how to cook for an army) and never getting tired of them. The broth simply got better every day until it was gone. It is one of the most soothing dishes on the planet. I wish she could send me some right now to ease the anxiety I feel over the fires near our home and the hurricanes swirling toward my hometown, where all of my family still lives.

It wasn’t until after college that I had my first Chinese dumpling. A friend who lived in San Francisco at the time (hey James!) took us out for dumplings. They were incredible, and I have since become an all around dumpling lover.

The first kind of gnocchi I had was actually Trader Joe’s cauliflower gnocchi when it exploded social media a few years ago. My daughter was already gluten free at the time, so it was perfect. These gluten free potato gnocchi I used were just as good. They give you the softness I expect from a dumpling, with a nice chewiness in the middle.

Okay, enough about my dumpling saga. This sausage, kale, and gnocchi skillet meal is so satisfying and delicious. It’s warming and comforting. Something our family could use in the midst of new beginnings and uncertain weather. It is also incredibly easy.

I found my gluten free potato gnocchi at Whole Foods. Often, potato gnocchi is thickened with wheat flour, so be sure to check the label even if it’s called potato gnocchi. I gently boiled the gnocchi until they floated and removed in groups with a slotted spoon as they rose to the top. That’s when you know they are done. They will start at the bottom, and as they expand and get light and fluffy, they will rise.

Easy Sausage and Kale Gnocchi

Ingredients

1 package andouille style sausage (I like Aidells), sliced thin

1 bunch kale, washed and sliced thin

1 package gluten free potato gnocchi

1/2 onion

2 cloves garlic

1 cup tomato sauce

Instructions

1. Brown sausage and set aside.
2. Add onions to skillet with sausage fat. Saute until soft.
3. While onions are cooking, cook gnocchi according to package.
4. Add garlic and kale to onions and cook until kale softens.
5. Add tomato sauce and gnocchi and heat until warmed.
6. Serve immediately.