Sausage Gnocchi delivers rich tomato sauce with mini sausage “meatballs” over tender gnocchi—perfect for a quick, satisfying dinner.
Author’s Note
Gnocchi, Sausage, and a Whole Lot of Flavor!
This is hands down one of the easiest and tastiest meals you’ll ever make! Last week, my sister and her husband visited, and I made this dish for them. They had just returned from Italy and told me it was even better than the pasta they had there!
The secret to keeping it simple? Using Italian sausage for one-ingredient “meatballs.” I even loved this so much I made this Meatballs and Rice using the same method with the meatballs!
They add amazing texture and flavor to the tomato gnocchi. I’m so excited to share this recipe with you and can’t wait to hear what you think!
Ingredients
A few ingredients to talk about:
- Ground Italian Sausage: Choose mild or hot depending on your spice preference.
- Crushed Tomatoes: For extra flavor grab fire-roasted crushed tomatoes.
- Dried Oregano & Italian Seasoning: Fresh herbs are delicious in this as well.
- Red Pepper Flakes: Adjust the amount to your spice preference.
- Fresh Basil: Save some extras to top each plate!
- Mini Gnocchi: Cook gnocchi close to serving time to prevent it from sticking together.
- Parmesan Cheese: Grate fresh Parmesan for the best texture and flavor.
Quick Tip
I love Delalo gnocchi, you can grab it in the pasta section at most grocery stores.
How To Make Sausage Gnocchi:
The full recipe is below but here are some of my best tips!
- Roll sausage into balls: Wet your hands slightly to prevent the sausage from sticking.
- Cook meatballs: Don’t overcrowd the pan for even browning.
- Prep the sauce: Stir the tomatoes constantly to avoid burning the garlic.
- Cook meatballs in sauce: If the sauce thickens too much, add a little more water or broth to thin it out.
- Boil gnocchi: Once the gnocchi floats to the surface of the water, it’s done.
- Serve: Add extra Parmesan and fresh basil to the sauce before serving.
Storage
Leftovers?
- Store the sauce and gnocchi separately if possible.
- Keep the sauce in an airtight container in the fridge for up to four days.
- Freeze the sauce for up to two months. Reheat the sauce and cook the gnocchi fresh when ready to serve.
What To Serve With Sausage Gnocchi:
Sausage Gnocchi
Equipment
- Large pan nonstick
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 of these, the better it will taste!
- 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
- 1 teaspoon salt
- pepper
Instructions
- Form very small “meatballs” with the sausage. No need to add anything to the sausage, just roll it into small balls.
- 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.
- 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.
- 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.
- Meanwhile, prepare the gnocchi according to package directions. Drain.
- Top the gnocchi with the meatballs and sauce. Garnish with fresh ribboned basil, additional cracked pepper, and freshly grated Parmesan cheese.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I missed the “repeat” step of cooking the meatballs and was like “what do I do with the rest of these balls? Haha
Great recipe, we are eating with spicy sausage and pumpkin gnocchi.
thank you!
Hahaha so glad you caught that! Thrilled you enjoyed this! Thanks Cara! 🙂
love this receipe
I’m thrilled to hear this! 🙂