Pillowy Gnocchi with Savory Sausage

Sausage Gnocchi delivers a luscious, rich tomato sauce brimming with savory mini sausage “meatballs” served over perfectly tender gnocchi. This dish is the epitome of comfort food, offering a satisfying and incredibly flavorful dinner that’s surprisingly quick and easy to prepare, making it ideal for busy weeknights or special occasions alike.

From the Author: A Recipe That Wowed My Italian-Traveled Sister!

This Sausage Gnocchi recipe holds a special place in my heart – it’s genuinely one of the easiest and most flavorful meals you can whip up! Just last week, my sister and her husband, fresh off a trip from Italy, came to visit. I decided to make this dish for them, hoping they’d enjoy a taste of home-cooked comfort after their adventures. To my absolute delight, they raved about it, even declaring it better than some of the pasta dishes they had enjoyed in Italy! That’s a testament to its incredible flavor and comforting appeal.

The true genius behind this recipe’s simplicity and depth of flavor lies in using Italian sausage to create effortless, one-ingredient “meatballs.” There’s no need for extra binders or seasonings; the sausage itself provides all the incredible taste and texture you could wish for. I’ve even adapted this ingenious method for other recipes, like my Meatballs and Rice, because it’s just that good! These small, flavorful bites add an amazing dimension to the rich tomato sauce, complementing the pillowy gnocchi perfectly. I am so excited for you to try this recipe, and I truly can’t wait to hear what you think of this easy weeknight masterpiece!

Essential Ingredients for Perfect Sausage Gnocchi

Crafting the perfect Sausage Gnocchi starts with selecting quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial for achieving that irresistible flavor:

• Ground Italian Sausage: The star of our “meatballs,” Italian sausage brings incredible flavor without extra effort. Whether you prefer a subtle warmth or a fiery kick, choose mild or hot Italian sausage based on your personal spice preference.
• Crushed Tomatoes: The foundation of our rich sauce. For an elevated taste experience, I highly recommend opting for fire-roasted crushed tomatoes. Their smoky depth adds an unparalleled layer of flavor that truly transforms the sauce.
• Dried Oregano & Italian Seasoning: These dried herbs are powerhouses of classic Italian flavor. While dried herbs are convenient and effective, feel free to use fresh herbs if you have them on hand for an even brighter, more aromatic sauce.
• Red Pepper Flakes: This is where you can customize the heat. Adjust the amount of red pepper flakes to achieve your desired level of spice, from a gentle warmth to a bold kick.
• Fresh Basil: Aromatic fresh basil brightens the entire dish. Don’t just use it in the sauce; save some extra fresh basil leaves to chiffonade and sprinkle over each plate just before serving for a vibrant burst of flavor and color.
• Mini Gnocchi: These tender potato dumplings are the perfect vehicle for our hearty sauce. It’s crucial to cook the gnocchi close to serving time to ensure they remain perfectly pillowy and prevent them from sticking together.
• Parmesan Cheese: Essential for finishing the dish. Always grate fresh Parmesan cheese for the best texture and most authentic, nutty flavor. Pre-grated cheeses often contain anti-caking agents that can affect both taste and melt.
• Olive Oil: Used for browning the sausage and building the sauce base, ensuring a rich and smooth consistency.
• Garlic: Minced garlic is fundamental to almost any Italian sauce, providing a pungent, aromatic depth.
• Salt & Pepper: Basic seasonings to enhance all the other flavors. Always adjust to your taste.

Mastering Sausage Gnocchi: Step-by-Step Guide

While the full recipe card below provides precise measurements, these detailed tips will guide you through each stage of preparing this incredibly satisfying Sausage Gnocchi, ensuring a perfect result every time:

1. Forming the Sausage Meatballs: The key to these one-ingredient “meatballs” is simplicity. Gently roll the ground Italian sausage into very small, bite-sized balls. If the sausage mixture feels too sticky, slightly wet your hands with water before rolling to prevent it from adhering. Remember, no need for extra binders like breadcrumbs or eggs – the sausage holds its shape beautifully.
2. Browning the Meatballs: Heat half of the olive oil in a large, nonstick pan over medium-high heat. Add about half of the sausage meatballs, ensuring not to overcrowd the pan. Overcrowding can lower the pan’s temperature, leading to steaming rather than browning. Gently turn the meatballs to cook for 2-3 minutes, allowing them to brown nicely on all sides. They don’t need to be cooked through at this stage. Remove them to a plate. Add the remaining oil and repeat with the second batch. Once all meatballs are browned, carefully wipe out any excess grease from the pan before proceeding to the sauce.
3. Building the Flavorful Sauce: In the same cleaned pan, add the remaining 1/4 cup of olive oil. Once the oil is hot, add the minced garlic. Stir constantly to prevent the garlic from burning, which can turn bitter. As soon as the garlic becomes fragrant (about 30 seconds), immediately pour in the crushed tomatoes. To ensure you get every last bit of tomato goodness, add about 1 cup of water to the empty tomato can, swirl it around, and then pour this tomato-infused water into the pan. Stir in the dried oregano, Italian seasoning, red pepper flakes, and salt. Finally, submerge the fresh basil sprig in the sauce.
4. Simmering the Meatballs in Sauce: Gently add the browned sausage meatballs back into the tomato sauce, stirring carefully to ensure they are fully coated. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally. This simmering time allows the meatballs to cook through completely and absorb all the wonderful flavors of the sauce. If the sauce appears to thicken too much during simmering, feel free to add a little more water or broth to achieve your desired consistency. Before serving, remember to discard the basil sprig.
5. Cooking the Gnocchi: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the mini gnocchi and cook according to the package directions. Gnocchi cooks very quickly, usually within 2-4 minutes. Once the gnocchi floats to the surface of the water, it is perfectly done. Drain immediately.
6. Serving and Garnishing: Spoon generous portions of the tender gnocchi onto plates. Ladle the rich tomato sauce and savory sausage meatballs over the top. For an extra touch of freshness and flavor, garnish each serving with freshly ribboned basil, a generous sprinkle of freshly grated Parmesan cheese, and a grind of fresh black pepper.

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5 from 1 vote

Sausage Gnocchi

By
Chelsea Lords

A rich and cozy tomato sauce loaded with bite-sized sausage “meatballs” and served over tender gnocchi. This dish is easy to throw together yet packed with hearty, bold flavors!

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Servings:
4 servings

Equipment

• Large nonstick pan

Ingredients

• 
  1 pound ground Italian sausage mild or hot
• 
  3 tablespoons + 1/4 cup olive oil divided
• 
  1 (28-ounce) can crushed tomatoes the higher the quality, the better!
• 
  5 to 6 cloves garlic minced
• 
  1/4 teaspoon dried oregano
• 
  1 teaspoon Italian seasoning
• 
  1/4 teaspoon red pepper flakes
• 
  1 sprig fresh basil plus some for serving if desired
• 
  2 (16-ounce) packages mini gnocchi see note 1
• 
  freshly grated Parmesan cheese optional, for serving
• 
  1 teaspoon salt
• 
  pepper

Instructions

1. Form very small “meatballs” with the sausage. No need to add anything to the sausage, just roll it into small balls.
2. In a large, nonstick pan, add 1 and 1/2 tablespoons olive oil. Heat to medium high and add about half the meatballs. Gently turn meatballs over and cook about 2–3 minutes or until they are browned (but not cooked through). Remove to a plate. Add another 1 and 1/2 tablespoons oil and repeat with the rest of the meatballs. Remove remaining meatballs to the plate. Quickly wipe out the pan.
3. In the same pan, add remaining 1/4 cup olive oil. When oil is hot, add garlic. As soon as the garlic sizzles, add tomatoes. Pour 1 cup water into the can of tomatoes and slosh around to get the rest of the tomatoes. Pour that into the pan as well. Add dried oregano, Italian seasoning, red pepper flakes, and salt (or to taste). Stir. Add 1 sprig of basil and submerge it in the sauce.
4. Add cooked meatballs into the mixture and gently stir until they are covered in the sauce. Simmer 15–20 minutes, stirring occasionally, or until completely cooked through. Discard the basil sprig.
5. Meanwhile, prepare the gnocchi according to package directions. Drain.
6. Top the gnocchi with the meatballs and sauce. Garnish with fresh ribboned basil, additional cracked pepper, and freshly grated Parmesan cheese.

Recipe Notes

Note 1: If left too long after cooking, gnocchi will quickly begin to stick to itself. To prevent gnocchi from sticking, begin cooking it within 30 minutes of making the sauce, right before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to help the sauce regain its original texture.

Nutrition

Serving: 1serving
|
Calories: 872kcal
|
Carbohydrates: 102.4g
|
Protein: 23.7g
|
Fat: 42.7g
|
Cholesterol: 57mg
|
Sodium: 1711mg
|
Fiber: 3.8g
|
Sugar: 8.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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