Gnocchi and sausage recipe

Crumbled sausage, soft pillowy gnocchi in a rich and creamy tomato sauce. This Gnocchi and Sausage recipe is a hearty and comforting dish that you just have to make!

About this recipe:

This is a classic Italian dish that can be made with only a few simple ingredients that you probably already have in your refrigerator! This dish pairs crumbly sausage with a rich and creamy tomato based sauce, a heavenly pairing. In this recipe I use a homemade Italian Gnocchi Recipe however you can easily use store bought gnocchi and skip Step 1 in the step by step pictures below.

Ingredients

This recipe only takes a handful of ingredients which are easily sourced in your local grocery store. You may want to make your own gnocchi like I did here in this Italian Gnocchi Recipe.

• Gnocchi
• Sausages
• Tinned tomatoes
• Tomato puree
• Onion
• Garlic slithers
• Spinach
• Heavy cream
• Parmesan

See recipe card for quantities.

Step by step pictures:

1. Step 1: In a pot of boiling water, add your gnocchi and boil for 3 minutes until they float to the surface. (Step not necessary for packet gnocchi)

2. Step 2: Squeeze the sausage meat out of their skins and fry on medium heat. Use a spoon to break up the meat.

Substitutions

To keep this Gnocchi and Sausage recipe as authentic as possible, I recommend making your own gnocchi using this Italian Gnocchi recipe.

However, you can substitute for store-bought gnocchi if you're short on time. Make sure you look for one made with real potato for the best texture.

• Gluten free - you can use sweet potato gnocchi to make this recipe gluten free.
• Cream - why not substitute heavy cream for mascarpone or Crème fraîche to maintain the sauce's creamy texture.

Variations

This Gnocchi with Sausage recipe has a perfect balance of flavor, however if an ingredient isn't to your liking or you want to use up ingredients in your fridge then here are a few suggestions:

• Spicy Gnocchi and Sausage - for spice lovers who can't get through a recipe without adding some, try adding dried chilli flakes when you add the onion or even chopped fresh chili.
• Sun-dried tomato Gnocchi - instead of adding tomato puree, swap it out for some chopped sun-dried tomatoes for an earthier flavor.
• Sausages - the easiest way to experiment with flavors in this recipe is to use interesting flavored sausages. Why not use caramelized onion sausages or even chili and herb sausages to add an extra burst of flavor.

Equipment

You don't need any specialist equipment for this recipe and it can even be done all in one pan! I recommend using a large pot to boil your fresh gnocchi to allow room for them to float to the surface and cook evenly. To remove the gnocchi, simply use a slotted spoon to remove excess water.

Storage

Refrigeration: Allow your gnocchi to cool completely, store in an airtight container then transfer to the fridge. Good for up to 3 days. To reheat, simply transfer to a pan and heat through or reheat in the microwave, stirring halfway through.

Freezing: I don't recommend freezing cooked gnocchi as the texture becomes mushy when reheated. However, if you would like to freeze it then I suggest leaving out the cream until reheated, allow to cool completely, transfer to an airtight container and transfer to the freezer. Good for 2 months. To reheat, defrost overnight and heat through in a pot then add the cream and parmesan.