Indulge in the ultimate comfort food with this easy and delicious one pot creamy sausage gnocchi recipe in a rich tomato sauce. Ready in just 30 minutes, it's perfect for busy weeknights!
This one skillet sausage gnocchi is such a tasty dinner. I really love breaking down the sausage meat into the sauce, it adds an unbelievable amount of flavour and makes the whole thing super rich and delicious. It's just the perfect thing for an evening when you need maximum comfort food.
Once you've made the creamy tomato sauce you just need to cook the potato gnocchi right in the sauce, top with some fresh basil leaves and a grating of parmesan and you're ready to serve. It's a wonderfully easy recipe and an ideal weeknight dinner.
The beauty of one pan dinners is they can be served all on their own but if you'd like a little something extra I love this served with some crusty bread or a refreshing tomato and cucumber salad. Oh and maybe a nice glass of white wine if you fancy it!
There are so many tasty gnocchi recipes that I make regularly like this one pot gnocchi bake and this sheet pan gnocchi so I'm so excited to be adding another one to the list!
Ingredients
- Olive Oil
- Sausagemeat: You can remove the meat from your favourite brand of sausages or just buy sausagemeat
- Onion
- Garlic
- Tomato Puree
- Smoked Paprika
- Dried Thyme
- Chopped Tomatoes
- Chicken Stock
- Gnocchi
- Kale: You can also switch this for another leafy vegetable
- Double Cream (heavy cream)
- Parmesan
- Salt and Pepper
- Basil Leaves
See recipe card for quantities.
Instructions
Heat the olive oil over a medium heat in a large pan or skillet. Add the onions and cook for a couple of minutes until beginning to soften.
Add the sausagemeat, breaking into small chunks with a wooden spoon. Season with plenty of salt and pepper. Cook for 5-10 mins until browned.
Add the garlic and cook with the meat for another couple of minutes. Push everything to one side and add the tomato puree, cook in the oil for a few minutes until darkening in colour then stir into the meat along with the smoked paprika and thyme.
Pour in the chopped tomatoes and chicken broth. Add the uncooked gnocchi and bring the sauce to the boil.
Simmer for 5 minutes to cook the gnocchi and thicken the sauce slightly then add the kale, cover the pan and simmer for another 2 minutes.
Once the kale has wilted and the gnocchi is cooked through add the cream and parmesan and stir through.
Hint: Try and buy the highest quality diced tomatoes you can, they really make a difference to the taste of the finished sauce
Substitutions
- Gluten free: Just make sure to use gluten free gnocchi
- Vegetarian: I've made this recipe with veggie sausages before and it's still absolutely delicious
- Vegan: Switch the sausagemeat for vegan sausages and leave out the cream and parmesan, it'll still be so tasty
Variations
- Spicy: You can easily add a bit of spice to this recipe by adding a sprinkle of chilli flakes to the sauce or using spicy sausage
- Veggies: Add extra veg to this recipe if you like. Sliced pepper, mushrooms or courgette would all be tasty additions
- Gnocchi bake: Make it into a sausage gnocchi bake by topping with mozzarella and putting in a 200°C/400°F oven for 10 minutes until the cheese has melted
Storage
The leftovers of this recipe can be stored in an airtight container in the fridge for up to 3 days. I have also experimented with freezing this recipe and you can do it but it does change the texture of the gnocchi slightly when you reheat it.
Top tip
You can add any spices or herbs you like to the sausagemeat to add extra flavour. It's a great opportunity to mix through any of your favourites!
FAQ
I wouldn't recommend using homemade gnocchi in this recipe because it's all made in one pan. Store-bought gnocchi tends to be firmer and homemade is likely to fall apart in the sauce.
There's no need to cook the gnocchi first, it cooks right in the pan with the sauce.
Related
Looking for other recipes like this? Try these:
Recipe
Sausage Gnocchi with Creamy Tomato Sauce
Ingredients
- 1 tablespoon Olive Oil
- 400 g Sausagemeat
- 1 Onion finely chopped
- 4 cloves Garlic crushed
- 1 tablespoon Tomato Puree
- ½ teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 1 400g tin Chopped Tomatoes
- ½ litre Chicken Stock
- 500 g Gnocchi
- 100 g Kale shredded and tough stems removed
- 60 ml Double Cream
- 4 tablespoon Parmesan finely grated
- Salt and Pepper
- Basil Leaves to serve
Instructions
- Heat the olive oil over a medium heat in a large pot.Add the onions and cook for a couple of minutes until beginning to soften. Add the sausagemeat, breaking into small chunks with a wooden spoon. Season with plenty of salt and pepper. Cook for 5-10 mins until browned.
- Add the garlic and cook with the meat for another couple of minutes. Push everything to one side and add the tomato puree, cook in the oil for a few minutes until darkening in colour then stir into the meat along with the smoked paprika and thyme.
- Pour in the chopped tomatoes and chicken stock. Add the gnocchi and bring the sauce to the boil. Simmer for 5 minutes then add the kale and simmer for another 2 minutes.
- Once the kale has wilted and the gnocchi is cooked through add the cream and parmesan and stir through. Taste the sauce and check for seasoning, add more salt if desired. Serve straight away topped with basil leaves.
Notes
If you like the look of this recipe make sure you pin it for later!
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