Description
This one-pan creamy sausage gnocchi recipe is a quick and delicious meal perfect for busy weeknights. Featuring Italian pork sausages cooked in a rich, creamy tomato sauce with fresh gnocchi and baby spinach, it combines comforting flavors and simple preparation in under 20 minutes. Topped with freshly grated Parmesan and fresh basil, it offers a hearty yet elegant dinner option that’s sure to please the whole family.
Ingredients
Scale
Meat and Protein
- 500 g (1 lb 2 oz) Italian pork sausages, casings removed
Vegetables and Herbs
- 1 tbsp freshly minced garlic
- 400 g (14 oz) canned crushed tomatoes
- 120 g (4 oz) fresh baby spinach
- Basil leaves, to serve
Liquids
- 1 tbsp olive oil
- ½ cup (125 ml) white wine (or chicken stock as a substitute)
- 1 cup (250 ml) thickened (heavy) cream
Carbohydrates
- 500 g (1 lb 2 oz) fresh gnocchi (not dry, from the refrigerated section of the supermarket)
Flavorings and Seasonings
- 2 tbsp tomato paste (concentrated puree)
- ½ cup (50 g) freshly grated parmesan, plus extra to serve
- Sea salt flakes, to taste
- Cracked black pepper, to taste
- Chilli (red pepper) flakes, to serve
Instructions
- Heat Olive Oil and Cook Sausages: In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat. Add the Italian pork sausages with casings removed and cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes.
- Add Garlic and Tomato Paste: Stir in 1 tablespoon of freshly minced garlic and 2 tablespoons of tomato paste. Cook for 1-2 minutes until fragrant and the tomato paste slightly caramelizes, enhancing its flavor.
- Deglaze with White Wine or Stock: Pour in ½ cup (125 ml) of white wine or chicken stock to deglaze the pan, scraping the bottom with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Add Crushed Tomatoes and Simmer: Stir in 400 g (14 oz) canned crushed tomatoes. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken and meld with the sausage.
- Incorporate Cream and Gnocchi: Pour in 1 cup (250 ml) thickened (heavy) cream and stir to combine. Add 500 g (1 lb 2 oz) fresh gnocchi directly into the pan, gently stirring to coat them in the creamy sauce. Cook for 2-3 minutes until the gnocchi float to the surface and are tender.
- Add Spinach and Cheese: Toss 120 g (4 oz) fresh baby spinach into the pan and cook until wilted, about 1-2 minutes. Stir in ½ cup (50 g) freshly grated Parmesan cheese, mixing well to create a luscious, creamy consistency.
- Season and Serve: Season the dish with sea salt flakes and cracked black pepper to taste. Serve the gnocchi hot, garnished with extra Parmesan, fresh basil leaves, and a sprinkle of red pepper flakes for a mild chili kick if desired.
Notes
- Use fresh gnocchi from the refrigerated section for best texture; avoid dried gnocchi which have a different cooking time.
- White wine can be substituted with chicken stock for a non-alcoholic version without sacrificing flavor.
- For a richer sauce, you may adjust the amount of cream to your preference.
- If you like a spicier dish, increase the amount of chili flakes or add fresh chopped chili.
- Serve immediately to enjoy the best texture of the gnocchi and sauce.
