Rich, creamy tomato sauce plus crispy sausages and soft, pillowy gnocchi make a seriously comforting, speedy (20-minute) family-friendly weeknight meal with the added ease of only one pot to wash up.
Quick, low-maintenance weeknight meals that need minimal prep (and effort!) are always welcome after a busy day. And this lovely one-pot gnocchi ticks all those boxes.
It uses easy-to-find ingredients and is such a simple recipe that delivers so much more than the sum of its parts. There’s just something about the creamy, smooth tomato sauce combined with crispy sausage and soft gnocchi that is so satisfying, especially in colder months. Plus, anything that can be made in one pot is always a bonus – less washing up AND all the flavours meld perfectly, creating something even more delicious.
Why you’ll love this recipe
- Quick and easy – it takes just 20 minutes from start to finish.
- Cozy and comforting – perfect weeknight comfort for busy evenings.
- Made in one pot – you don’t even need to cook the gnocchi separately.
- Easy to prep ahead so you can save even more time.
- Gnocchi. I’m using regular, shelf-stable gnocchi you can find in the pasta aisle, but fresh gnocchi would also work.
- Sausages. Here I’m using a mixture of regular pork sausages and chorizo, for more flavour, but you can really use whatever you have to hand or you prefer, flavour-wise. Or, use plant-based sausages to make it vegetarian.
- Sour cream. I love the acidic tang this brings to the gnocchi, but you could also use cream (single, double, heavy or half and half), crème fraîche or a plant-based alternative.
- Tomato passata. Also known as tomato puree in the States, this beautifully smooth sauce is a bit of a shortcut ingredient here as there’s no need to wait for it to break down into a sauce in the pan. You could use crushed or plum tomatoes, but you’ll need to cook them down a little longer.
- Chilli flakes. We’re only using 1 teaspoon here so it’s not much and doesn’t make the dish too spicy, but you can skip them if you’re worried or not a fan of chilli in general.
It’s optional as I know it can be divisive, but I also love adding a little fish sauce. It brings a lovely savoury depth and doesn’t taste fishy at all, I promise.
How to make it
Deskin your sausages, then add them to a high-sided pan with a little olive oil and your diced onion. Cook, stirring, until the onion starts to soften and the sausages are cooked and starting to get crispy. At this point add the garlic and chilli flakes.
Add wine, then the tomato passata and sour cream. Mix to combine into a sauce, then add the gnocchi. Stir so that the gnocchi is covered in the sauce, then lower the heat, pop on a lid and let the sauce simmer for 5 minutes. Stir through half the basil leaves, and the parmesan, then divide between plates.
PRO TIP: If your pan doesn’t have a lid, use a large dinner plate, wooden board or aluminium foil.
Serve with more basil and parmesan on top and enjoy while hot and luscious.
Got a question?
You can either make the whole recipe and reheat it later (though the texture of the gnocchi won’t be quite as nice as it is just after cooking), or make the sauce up until adding the gnocchi, and then finish it later. To reheat the gnocchi, add a little water just to help the sauce loosen up a bit, then you can pop it in the microwave at 30-second intervals until piping hot, or reheat it in a small pot over low heat. If you make the sauce in advance, it’ll be fine stored in the fridge for 3 days.
Yes! I like using passata because it cuts the cooking time of the sauce down, but crushed, chopped or plum tomatoes work great too. If you do use them, you’ll need to cook them in the sauce for longer, until they start to break down (about 10 minutes longer than in the recipe).
I love the combination of smoky chorizo and regular pork sausages, but you can use any sausages you like – ‘nduja would also be great. Or, use your favourite plant-based sausages to make the recipe vegetarian.
Like this recipe? You might enjoy these quick pasta ideas
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print