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Creamy Tomato Sausage Gnocchi

Creamy Tomato Sausage Gnocchi
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5 from 1 review

The epitome of comfort food

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

Scale
  • 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

  1. 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.
  2. 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.
  3. Add the garlic, rosemary and sage and cook for 1 minute, stirring constantly.
  4. 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.
  5. 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.
  6. Reduce the heat to low and cover the pot, leaving the lid slightly ajar. Simmer for 1 hour.
  7. Add the double cream and stir to combine. Simmer, covered, for 5 minutes.
  8. Remove the saucepan from the heat. Add the cheese and basil and stir to combine. Adjust seasoning, to taste. Cover.
  9. 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!

Find it online: https://zenaskitchen.com/creamy-tomato-sausage-gnocchi/

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