Creamy Sausage Gnocchi
This creamy sausage gnocchi is a rich and flavorful dish that's quick to prepare, making it ideal for busy weeknights.
Equipment
- large deep pan
- wooden spoon
Ingredients
- 1 tbsp olive oil
- 500 g Italian pork sausages, casings removed
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste (concentrated puree)
- ½ cup white wine (or chicken stock as a substitute)
- 400 g canned crushed tomatoes
- 1 cup thickened cream
- 500 g fresh gnocchi (from the refrigerated section)
- 120 g fresh baby spinach
- ½ cup freshly grated parmesan , plus extra for serving
- sea salt flakes to taste
- freshly cracked black pepper to taste
- basil leaves for serving
- chilli flakes for serving
Instructions
- Heat olive oil in a large pan over medium-high heat.
- Add sausage, breaking it into pieces, and cook until browned.
- Stir in garlic and cook briefly.
- Mix in tomato paste and cook for another 30 seconds.
- Pour in white wine and let it reduce.
- Add crushed tomatoes and cream, then bring to a simmer.
- Introduce gnocchi, cover, and cook for 5 minutes.
- Stir and cook until sauce thickens and gnocchi is tender.
- Remove from heat, mix in spinach and parmesan.
- Season and serve topped with basil and chilli flakes.
Notes
Sausages can be removed from their casings by squeezing or cutting them open. Use fresh gnocchi from the refrigerated section; dry gnocchi will not work. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of boiling water to loosen the sauce if necessary.