Hot Sausage Gnocchi
- Tamara Leigh
- May 13
- 2 min read
Ingredients:
500g gnocchi
2 hot Italian sausages /or plain pork sausages
dried chilli flakes
dried basil
1 medium onion, diced
2 large garlic cloves, minced
handful finely chopped fresh parsley
1 tin whole plum tomatoes
salt & pepper
parmesan to finish
Begin by adding some oil into a pan on low heat, once hot add the finely diced onions and sweat down. Once they have become soft and translucent add in the minced garlic and cook for a further minute or until the garlic has become fragrant.
Add the sausage meat and begin to break down with the back of your spoon until its in small pieces, almost as if it were minced pork. Increase the heat to medium-high to caramelise the sausage meat whilst cooking it through fully. This should only take a few minutes.
Lower the heat down to low and add the tomatoes. Use the back of your spoon to break them down into smaller pieces, how small is up to you and how you prefer. Add the dried basil and dried Chilli flakes and pepper. Stir to combine and let the mixture cook for 10 minutes.
Bring a large pan of salted water to the boil and drop in the gnocchi. Once the gnocchi begins to float to the top its cooked.
Add the gnocchi to the ragu mixture along with a a few ladles of the starchy water. This will help bring the sauce together to beautifully coat the gnocchi and bring the dish together and give it a glossy look.
Stir through the fresh parsley, plate up, and top with parmesan cheese.
For this particular recipe I have used Hot Italian sausages however if you only have regular pork sausages you can add slightly more chilli to gain that kick.
Using flavoured sausages over standard minced pork in recipes like this are the perfect cheat code, they add that extra element of flavour whilst still keeping simple and so much quicker for you as they are already jam packed with seasonings. All you need to do is remove the casing and to do that you simply slice down the sausage to split the casing and peel it off.
Be cautious with the salt levels for this recipe and be conscious to taste as you go before adding additional salt. The sausage will contain salt and the gnocchi cooking water should be well salted and if you're topping with cheese, this will also contain high levels of salt.
This could be served with a salad of rocket or spinach if you're wanting to keep it light, or serve with garlic bread to scoop up the remaining sauce at the end of the meal.
Download the hot sausage gnocchi recipe card below to add to your recipe copybook.
All PDF's are on one page to make things easier for you in the kitchen. Either print off to keep a physical copy or download the digital version.
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