Sausage Gnocchi
A rich and cozy tomato sauce loaded with bite-sized sausage “meatballs” and served over gnocchi. This dish is easy to throw together yet packed with hearty, bold flavors!
Servings: 4 servings
Cost: $10.50
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.
Notes
Note 1: If left too long, gnocchi will quickly begin to stick to itself. To prevent gnocchi from sticking, begin cooking it within 30 minutes of making this recipe.
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