Few dishes embody comfort quite like Creamy Tomato Sausage Gnocchi. Soft, pillowy gnocchi, rich tomato sauce, and savoury sausage combine to create a dish that feels both indulgent and satisfying. The addition of double cream brings a luxurious texture, while fresh herbs add depth and aroma. Whether served for a cosy dinner or a special occasion, this recipe guarantees a plate full of warmth and flavour.
While gnocchi is the star here, the sauce is what makes this dish truly special. The slow-simmered tomato base, infused with rosemary, sage, and basil, develops a richness that perfectly complements the hearty sausage. A touch of white wine enhances the depth, while parmesan adds a final savoury note. This dish is versatile, too! Swap the gnocchi for another pasta shape, or experiment with different sausages to tailor the flavour to your liking.
Table of Contents
- Ingredient Breakdown
- Building Layers of Flavour
- How to Cook Gnocchi Perfectly Every Time
- Choosing the Right Sausage
- Serving Suggestions: Creamy Tomato Sausage Gnocchi
- More Recipes Like This
Ingredient Breakdown
- Gnocchi: The soft, pillowy pasta that carries the sauce beautifully.
- Pork sausage meat: Provides a savoury, slightly spiced base.
- Sweet onion: Brings a mild sweetness to balance acidity.
- Garlic: Enhances the overall aroma and depth of flavour.
- Rosemary & sage: Infuse the sauce with earthy, aromatic notes.
- Double concentrated tomato purée: Intensifies the tomato richness.
- White wine: Adds acidity and enhances flavour complexity.
- Whole tinned tomatoes: The heart of the sauce, creating a deep, rich base.
- Fresh basil sprigs: Contribute a fragrant, slightly peppery note.
- Sugar (optional): Helps balance the acidity of the tomatoes.
- Double cream: Creates a velvety texture, making the sauce more indulgent.
- Grana Padano or Parmigiano Reggiano: Adds a nutty, umami-rich finish.
- Fresh basil leaves: Lifts the final dish with a burst of freshness.
- Extra-virgin olive oil: Adds richness and depth to the sauce.
Building Layers of Flavour
A great tomato sauce relies on patience and layering. Every ingredient plays a role in developing the deep, rich flavour that makes Creamy Tomato Sausage Gnocchi so satisfying. It all starts with browning the sausage, which releases savoury, slightly caramelised notes. Cooking the onions low and slow allows them to soften and release their natural sweetness. The addition of rosemary and sage provides warmth and an earthy undertone, while garlic adds an essential aromatic kick.
Tomato purée is cooked until it darkens, deepening the tomato intensity before white wine is added to deglaze the pan. This step ensures that all the flavourful bits stuck to the bottom are incorporated into the sauce. Finally, slow-simmering the crushed tomatoes with basil sprigs allows the sauce to develop a beautifully rounded flavour. Letting it cook for an hour transforms the ingredients into a sauce that feels both complex and comforting.
How to Cook Gnocchi Perfectly Every Time
Cooking gnocchi may seem simple, but a few key techniques ensure they turn out light and pillowy rather than dense or gummy. Unlike pasta, which takes several minutes to cook, gnocchi is ready in just a couple of minutes. The moment they float to the surface of boiling water, they are done. Overcooking leads to a mushy texture, which won’t hold up well in the sauce.
Another essential step is salting the water properly. Just like with pasta, seasoning the cooking water enhances the gnocchi’s flavour. Using a generous amount of salt ensures that the gnocchi don’t taste bland, especially when paired with a rich sauce. After draining, tossing them immediately into the sauce allows them to absorb the flavours fully. A small splash of reserved pasta water helps emulsify the sauce, ensuring a silky consistency that coats every piece evenly. With these simple tricks, perfectly cooked gnocchi becomes effortless.
Choosing the Right Sausage
The sausage is what gives Creamy Tomato Sausage Gnocchi its bold, savoury depth. Choosing the right one can transform the dish. A high-quality pork sausage with a good balance of fat and seasoning works best. Sausages flavoured with fennel or mild spice add extra layers of complexity. If you prefer a smoky touch, a cured sausage like ‘nduja or chorizo can be used in moderation for an added kick.
If using pre-cased sausages, removing the meat from the casing ensures better caramelisation and a more even texture. Browning the sausage properly is essential. Breaking it up as it cooks creates small, flavour-packed pieces that distribute evenly through the sauce. For a leaner option, turkey or chicken sausage works well, though a splash of extra olive oil may be needed to maintain richness. Whatever you choose, the key is using a sausage with robust seasoning to elevate the dish.
Serving Suggestions: Creamy Tomato Sausage Gnocchi
Creamy Tomato Sausage Gnocchi is a complete meal on its own, but thoughtful accompaniments can enhance the experience. A simple green salad with a lemon vinaigrette provides a fresh contrast to the richness of the dish. Garlic bread or focaccia is perfect for scooping up every last bit of sauce.
For wine pairings, a medium-bodied red like Chianti or Montepulciano works well, as its acidity cuts through the creaminess while complementing the tomato base. If you prefer white wine, a crisp Pinot Grigio or Sauvignon Blanc balances the richness without overpowering the dish.
For a final touch, finishing the dish with extra basil and freshly grated parmesan adds both freshness and a savoury lift. Whether served for a casual dinner or a special occasion, this dish is sure to impress.
More Recipes Like This
If you’ve enjoyed the flavours in this Creamy Tomato Sausage Gnocchi, here are some more gnocchi-based recipes for you to try:
- Tomato & Red Pepper Gnocchi: A dish that brings together pillowy gnocchi and a hearty, flavour-packed sauce made from fresh, vibrant ingredients. This quick and easy vegan recipe is perfect for a weeknight dinner. It takes just 30 minutes to prepare!
- Cheesy Gnocchi Bake: This recipe combines soft, pillowy gnocchi with a rich tomato sauce and a generous layer of melted cheese, creating a meal that’s both hearty and indulgent.
- Creamy Red Pepper Pasta: It’s amazing how a little onion, garlic, tomato purée, peppers and cream can come together in mere minutes to make a delicious, deeply-flavoured sauce.
- Creamy Tomato and Harissa Pasta: This tasty pasta number is the perfect balance of flavours. It’s creamy and bright, with just a hint of spice from the harissa.
See how I make all these recipes and more over on my Instagram!
Creamy Tomato Sausage Gnocchi
You can’t go wrong with gnocchi, sausage, parmesan and a creamy tomato sauce. It’s definitely an indulgent dish, but we all deserve a treat once in a while! I’ve used gnocchi but any type of pasta would work; orecchiette and rigatoni would work particularly well.
- Prep Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Pasta
Ingredients
- extra-virgin olive oil
- 500 g good-quality pork sausage meat
- 1 sweet onion (or white onion), finely chopped
- 4 garlic cloves, minced
- 4 sprigs fresh rosemary, leaves only, finely chopped
- 6 fresh sage leaves, finely chopped
- 2 tbsps double concentrated tomato purée
- 100 ml white wine
- 2 x 400 g tins good-quality whole tomatoes, hand-crushed (I use Mutti)
- 2 basil sprigs, whole
- 1 tsp sugar, optional
- 300 ml double cream
- 60 g grana padano or parmigiano reggiano, grated
- 1 small handful of fresh basil leaves, finely sliced
- 1 kg gnocchi
Instructions
- Heat a splash of extra-virgin olive oil in a large Dutch oven or pot over medium heat. Add the sausage meat and cook until browned, breaking it up with a wooden spoon or whisk (it works surprisingly well!), 3 to 4 minutes. Using a slotted spoon, transfer the browned sausage meat to a plate.
- Turn the heat down to medium. If necessary, add an extra splash of olive oil then add the onions. Season with sea salt and freshly-ground black pepper and cook, stirring occasionally, until nice and soft, around 5 minutes.
- Add the garlic, rosemary and sage and cook for 1 minute, stirring constantly.
- Add the tomato purée and cook, stirring frequently, until it begins to darken, 2 to 3 minutes. Add the white wine and cook, stirring occasionally, until it is almost all evaporated, around 2 minutes. You want to scrape the bottom of the Dutch oven to incorporate any stuck bits into the sauce.
- Add the crushed tinned tomatoes, basil sprigs and sugar (if using) and 200 ml water. Season with sea salt and freshly-ground black pepper. Return the sausage meat to the pot and stir to combine. Bring the sauce to a simmer.
- Reduce the heat to low and cover the pot, leaving the lid slightly ajar. Simmer for 1 hour.
- Add the double cream and stir to combine. Simmer, covered, for 5 minutes.
- Remove the saucepan from the heat. Add the cheese and basil and stir to combine. Adjust seasoning, to taste. Cover.
- Cook the gnocchi in boiling salted water. Drain and add to the sauce with a splash of the pasta cooking water. Stir until the sauce nicely coats the gnocchi. Serve and enjoy!
2 responses
Second recipe I’ve made from Zena and both have been hits!
Yaaay I’m so glad you enjoyed them both Katie! Thank you for the positive feedback 🙂