Ingredients:

• 2 pounds steamed & riced Idaho® russet potatoes 
• 4 tablespoons butter, divided
• 1 onion, minced
• 4 cloves garlic, minced
• 2 tablespoons fresh sage, minced
• ⅓ cup drained & chopped sun-dried tomatoes
• 2 cups mushrooms, chopped
• 3 tablespoons flour
• 1 tablespoon tomato paste
• 2 cups cream
• 1 cup parmesan cheese
• 1 cup steamed chopped kale
• 1½ pounds smoked kielbasa, cubed
• Salt & pepper, to taste
• 1 cup panko 

Directions:

1. Boil gnocchi in salted water for 3-4 minutes. Drain and toss with butter. 
2. In a saucepan, cook the onions, garlic, sage, sun dried tomatoes, and mushrooms in tbsp. butter. Add flour and tomato paste and cook over medium low for two minutes, stirring frequently. Slowly pour in cream and stir until sauce has thickened. 
3. Fold in parmesan, kale, and kielbasa. Season to taste with salt and pepper. Fold gnocchi into sauce. 
4. Pour into a buttered casserole dish, top with panko, and bake at 350°F for 15-20 mins or until top is golden brown.