Can I make this in advance?

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.

Can I use regular canned tomatoes?

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).

What are the best sausages to use?

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.

One Pot Creamy Tomato Sausage Gnocchi

Description

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.

Ingredients

Units Scale

1 tablespoon olive oil
1 onion, finely diced
1 teaspoon salt
4 sausages, deskinned
4 garlic cloves, crushed
1 teaspoon chilli flakes
1/4 cup wine (white or rosé)
400g/14oz tomato passata
1 tablespoon tomato paste
1/2 cup sour cream
1 teaspoon fish sauce (optional)
500g/1lb gnocchi
1/2 cup grated parmesan cheese
A handful of basil leaves, to serve

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Instructions

Cook the onion and sausages. Add 1 tablespoon of olive oil to a large, high-sided pan over medium heat, then add your diced onion, salt and de-skinned sausages. Use a spatula or wooden spoon to break up the sausage meat into small pieces, then cook, stirring, for about 5 minutes, until the onion has softened and the sausages are brown and starting to look a little crispy. At this point, add your crushed garlic cloves and 1 teaspoon of chilli flakes, then stir again.
Add the wine and passata. Pour in 1/4 cup of wine, then let it bubble up for a minute so the alcohol evaporates. Add the tomato passata, tomato paste, sour cream and fish sauce if you’re using it. Stir to combine into a cohesive sauce.
Add the gnocchi and simmer. Go in with your gnocchi, then stir so that they’re all covered in the sauce. Bring to a simmer, then pop the lid on your pan, turn the heat to low and let the gnocchi cook for about 5 minutes. PRO TIP: If your pan doesn’t have a lid, use a large dinner plate, wooden board or aluminium foil.
Finish the gnocchi. After 5 minutes, the gnocchi should look a little larger and should be almost cooked through. Remove the lid, then give the gnocchi another stir. Scatter over half the basil leaves and half the parmesan cheese, then stir through the gnocchi so that the cheese melts into the sauce. Give it a taste, then add a little salt if it needs it (this can depend on the saltiness of your sausages). Divide between plates, top with the remaining basil and parmesan, then serve while hot.

Notes

STORAGE INSTRUCTIONS: The gnocchi is best served right away, for the best texture. Like pasta, the gnocchi will continue to absorb liquid as it sits in it, so you might find they turn a little soggy and bloated after sitting in the sauce for a time. But, you absolutely can reheat leftovers – just add a little more liquid when you reheat it so that it loosens the sauce up. Either reheat gently on the stovetop, or in the microwave at 30-second intervals.

MAKE AHEAD: Follow the recipe up until you add the gnocchi (so just make the creamy tomato sausage sauce), then transfer to a container and store in the fridge for up to 3 days. When you’re ready to serve, pop it back into your pan and continue with the recipe.

INGREDIENT NOTES: I’m using a mixture of chorizo and regular pork sausages, and you can really use whatever sausages you’d like here. Add spinach leaves at the end with the basil to add some greens if you like. You can use crushed or plum tomatoes instead of passata, but you’ll need to cook the sauce for a little longer so they have time to break down.

Prep Time: 5
Cook Time: 15
Category: one pot
Method: stove top
Cuisine: italian

Nutrition

Serving Size: 1 bowl