Sausage Gnocchi is dish of made up of soft pillows of pasta covered in a delicious sausage and roasted tomato sauce. A sprinkle of cheese and some toasted walnuts makes for an amazing taste experience!
Gnocchi brings back some fun childhood memories. Growing up in Wisconsin my father started an Italian gnocchi company. On the weekends we would head down to the little rented space that was Mrs. O’Leary’s Gnocchi Factory and make gnocchi. So, I know my gnocchi!
For this dish, the cooked gnocchi is pan fried in butter to give it a nice, crispy edge. That and the roasted tomatoes, pesto and balsamic vinegar give this dish an amazing flavor.
- Italian Sausage
- Olive Oil
- Fire Roasted Tomatoes
- Balsamic Vinegar
- Parmesan Cheese
Frequently Asked Questions
Gnocchi is an Italian pasta, that is usually made with mashed potatoes, flour and eggs.
You cook gnocchi just like any other pasta. in a pot of hot boiling water. It doesn’t take long to cook and you know it is done when it floats to the surface of the water.
How to Make Sausage Gnocchi
- Pan fry gnocchi in butter until golden brown and crisp on the outside.
- Brown sausage in a frying pan. I used one pound of mild Italian sausage but you could also use a hot, spicy one. I only used half of it in the recipe and put the other half in the freezer to make my favorite soup, Tortellini and Sausage Soup later.
- Add 2 Tbsp of pesto in with the gnocchi to give it a nice light covering and then added in the sausage. I used store bought pesto but you can also make your own using this recipe.
- In another pan, mix together 2 cans of fire roasted diced tomatoes, 1/4 cup pesto and 2 Tbsp of balsamic vinegar and simmered it together for about 30 minutes. The roasted tomatoes and balsamic vinegar gives it a dark, rich flavor.
- While this was simmering I chopped up a 1/2 cup of walnuts and drizzled them with a bit of olive oil and toasted them in my oven at 400 degrees for about 5 minutes. Watch them closely so they don’t burn. Give them a shake or two part way through the cooking process to make sure they are evenly toasted.
- Plate up your gnocchi and then cover it with your simmering sauce, a sprinkle of Parmesan cheese and then top it off with some toasted walnuts.
- Gnocchi can be found in the same aisle as the pasta, either with the dry pasta or in the refrigerator section with the fresh pasta.
- If you can’t find roasted tomatoes use regular diced tomatoes.
Check out more of my favorite Italian sausage recipes:
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- 1 lb. box of gnocchi
- 2 Tbsp butter
- 1/2 lb. mild Italian sausage browned
- 6 Tbsp pesto divided
- 1/2 cup walnuts chopped
- 2 14 oz. diced fire roasted tomatoes
- 2 Tbsp balsamic vinegar
- 1/2 cup walnuts chopped
- olive oil
- Parmesan cheese grated for garnish
- Cook gnocchi in boiling water according to directions on box. Drain
- Place in frying pan and add 2 Tbsp of pesto to coat.
- Brown sausage.
- In a pan simmer tomatoes, balsamic vinegar and pesto for 30 minutes.
- Add sausage into sauce after simmering.
- Toast in a 400 degree oven for about 4 minutes or until they begin to brown.
- Watch carefully and shake the tray half way through.
- Pour sauce over gnocchi and top with grated cheese and toasted nuts.