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1
Preheat oven to 350 degrees F.
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2
Heat a large skillet with the vegetable oil over medium-high heat.
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3
Add in the sausage and use a wooden spoon to crumble up the meat while its browning.
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4
Once browned, use a slotted spoon to remove the sausage to a plate that has been lined with paper towels to drain.
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5
Lower the heat to medium-low and sprinkle the flour over the residual sausage grease.
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6
Whisk together for 12 minutes to allow the flour to cook through.
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7
Pour in the wine and continue whisking for 1 minute.
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8
Add the cream and chicken stock and whisk until smooth.
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9
Stir in the thyme, fennel seeds, 1/2 teaspoon red pepper flakes, black pepper, nutmeg, and 1 tablespoon chopped parsley.
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10
Continue cooking the sauce for a few minutes until it thickens.
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11
More stock can be added if it gets too thick.
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12
While the sauce cooks, boil the gnocchi in salted water for a few minutes until they float to the top of the pot.
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13
Drain well and pour directly into the cream sauce.
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14
Stir in the browned sausage, kale, mozzarella and gruyere.
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15
Taste and adjust with additional salt and pepper as needed.
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16
Pour the gnocchi mixture into a 9 inch dish and spread even.
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17
Bake the gnocchi for 10 minutes.
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18
While the gnocchi bakes, melt the butter with the olive oil over medium heat in a small skillet.
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19
Add the panko breadcrumbs, lemon zest, and the remaining red pepper flakes and parsley.
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20
Toss and stir until the breadcrumbs have toasted and are golden.
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21
After 10 minutes of baking, carefully remove the dish.
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22
Top the gnocchi with the breadcrumb mixture and return to the oven for another 57 minutes until the top is golden brown.
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23
Once baked, allow the baked gnocchi to rest for 5 minutes before serving.
