One Pot Gnocchi with Sausage
Anna
10/17/2023
This One Pot Gnocchi with Sausage is incredibly creamy and flavourful. This recipe is such a crowning delight and I don’t know anyone who doesn’t love it. So run to the kitchen and relish the beautiful fusion of flavours in this comforting dish!
Enjoying Gnocchi recipes? Try this Creamy Pesto Chicken Gnocchi or One Pan Lemon Chicken Gnocchi – one of my best recipes so far!
Reviews
Ingredients:
Adjust Servings
| 500 grams potato gnocchi | |
| 4 spicy italian sausage *you can substitute it with ground chicken/turkey or beef | |
| 1 tablespoon olive oil | |
| 1 large onion | |
| 50 grams chorizo | |
| 4 garlic cloves | |
| 1 teaspoon dried oregano | |
| 1 teaspoon paprika | |
| 400 ml canned tomatoes | |
| 100 ml heavy cream | |
| salt and pepper to taste |
To Finish
| 70 grams parmesan cheese + some extra for serving | |
| handful of fresh basil |
Nutritional Information
765
Calories
41 g
Fat
37 g
Protein
60 g
Carbs
8 g
Sugars
Directions
1.
Preparation
Begin by thinly slicing the onion and chorizo, and mincing the garlic cloves. Remove the spicy Italian sausages from their casings and set aside. In a large pot or skillet, heat a drizzle of olive oil over medium heat. Once hot, add the sliced onions, allowing them to cook until translucent and slightly caramelized, about 3-4 minutes.
Push the onions to one side and introduce the sliced chorizo to the pot. As the chorizo starts to release its rich oils, stir in the minced garlic. Let them cook together for about 2 minutes until the garlic is aromatic and the chorizo is slightly crisped.
Mark as complete
2.
Sausage Infusion
Add the spicy Italian sausage meat, breaking it apart with a wooden spoon. Allow it to brown and mix well with the chorizo and onions, which should take about 3-4 minutes. Sprinkle in the dried oregano and paprika, giving everything a good stir, ensuring the ingredients get a nice coat of the spices. Season with salt and pepper.
Pour the canned tomatoes into the pot, breaking them up with your spoon if they're whole. Mix well, letting the flavors meld together. Add the potato gnocchi into the pot, ensuring they are well-covered by the sauce. Let them simmer in the sauce for about 5-6 minutes, or until they start floating to the surface, signifying they're cooked.
Mark as complete
3.
Creamy Touch
Reduce the heat to low, and gracefully pour in the heavy cream, blending it gently with the tomato-based sauce, achieving a rich, velvety texture. Season with salt and pepper, adjusting according to your preference.
Sprinkle the parmesan cheese over the mixture, letting it melt gracefully into the sauce, adding a delightful cheesy note. Turn off the heat. Tear the fresh basil leaves, scattering them over the dish, providing a burst of freshness. Serve with extra parmesan cheese on top and enjoy!
Mark as complete
Notes
The beauty of this recipe is that the gnocchi cooks directly in the sauce, absorbing all the rich flavors. Keep an eye out for the gnocchi as it starts to float to the surface of the sauce, a telltale sign that it's ready.
Chorizo releases a flavorful oil when cooked. This not only imparts a deep richness to the sauce but also gives the dish its distinct color. Ensure that the chorizo gets a bit of a crisp texture to make the most of its flavor.
Remember to break apart the sausage well when adding it to the pot. This ensures an even distribution of meat throughout the dish, allowing for a more consistent taste in each bite.
Adding the cream at the end and on low heat ensures that it doesn't curdle. If the sauce gets too thick, you can thin it out with a splash of chicken or vegetable stock.
This dish can be stored refrigerated for up to 3-4 days. When reheating, do so gently on a stovetop over low-medium heat. Add a splash of water or broth if the sauce seems too thick.
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