25 Minute Creamy Tomato Sausage Gnocchi

Creamy tomato sausage gnocchi served in a decorative bowl with basil garnish.

4.50 from 2 votes

25 Minute Creamy Tomato Sausage Gnocchi

Rich, creamy tomato sauce plus crispy sausages and soft, pillowy gnocchi make this gorgeous tomato sausage gnocchi a seriously comforting, speedy, family-friendly weeknight meal with the added ease of only one pot to wash up.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: one pot gnocchi, sausage gnocchi, tomato gnocchi

Servings: servings

Calories: 675kcal

Author: Kate Phillips

Ingredients

1 tablespoon olive oil
1 onion finely diced
1 teaspoon salt
4 sausages deskinned (around 12oz or 350g sausages, or use ground sausage meat)
4 garlic cloves crushed
1 teaspoon chilli flakes
¼ cup wine white or rosé
400 g tomato passata (14oz), or use canned plum or crushed tomatoes
1 tablespoon tomato paste
½ cup sour cream
1 teaspoon fish sauce optional
500 g gnocchi (1 lb)
½ cup grated parmesan cheese
A handful of basil leaves to serve

Instructions

Cook the onion and sausages.
Add 1 tablespoon of olive oil to a large, high-sided skillet 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 ¼ 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.
Add your gnocchi to the sauce, then stir so that they're all covered. Bring to a simmer, then pop the lid on your pan, lower the heat to medium-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.
Taste, garnish, and serve.
Give the gnocchi taste, then add a little salt if it needs it (this can depend on the saltiness of your sausages). Divide the gnocchi 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.

Nutrition