Gnocchi with Sausage & Kale

1 (17.6-oz) package gnocchi1 tsp. extra-virgin olive oil

1/2 red onion, diced

4 cloves garlic, minced

2 Italian sausages, casings removed and crumbled with your hands

1/2 tsp. all-spice, if desired

1 pinch crushed red pepper

1/4 c. white wine (or vermouth or broth)

8 c. roughly chopped kale

Coarse salt and freshly ground pepper

1/4 c. Parmesan cheese, plus more for garnish

Heat the oil in a large skillet over medium-high heat. Add the onions and sauté until they start to soften, 4 minutes. Add the sausage and all-spice; continue to sauté until the sausage is browned all over, another 5 minutes. Add the garlic and sauté one more minute.

Add the kale and wine. Season with salt and pepper. Toss until the kale has wilted and is bright green. To wilt kale more quickly, cover pan with lid.

Meanwhile, cook the gnocchi in boiling water until al dente, about 3 minutes. Drain and reserve 1/3 c. pasta water. Add the gnocchi to the sausage and kale mixture; toss to combine. Add enough pasta water to create a thin sauce.

Remove from heat, add the cheese, and maybe another drizzle of oil. Garnish with more cheese.

(adapted from Bev Cooks)