How To Make Sausage Tomato Gnocchi
Whip up an easy and delicious bite with this sausage tomato gnocchi recipe that serves meaty and herby tomato sauce over pillowy mini potato gnocchi.
Form very small “meatballs” with the ground Italian sausage.
In a large nonstick skillet, add 1½ tablespoons of olive oil. Heat to medium-high and then add in about ½ of the meatballs. Gently turn the meatballs over and cook for about 2 to 3 minutes or until they are browned but not cooked through.
Remove to a plate. Add another 1½ tablespoons of oil and repeat with the rest of the meatballs. Remove the rest of those meatballs to the plate. Quickly wipe out the skillet.
In the same skillet, add the remaining olive oil. When the oil is hot, add in the garlic. As soon as the garlic sizzles, add in the canned tomatoes. Pour 1 cup of water into the can of tomatoes and slosh around to get the rest of the tomatoes.
Pour that into the skillet as well. Add dried oregano, Italian seasoning, red pepper flakes, and salt, to taste. Stir. Add 1 sprig of basil and submerge it in the sauce.
Add the cooked meatballs into the mixture and gently stir until they are covered in the sauce. Simmer for 15 to 20 minutes, stirring every now and again, 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 basil, additional cracked pepper, and freshly grated Parmesan cheese.
*Check out the Italian Seasoning Recipe to learn how to make this fragrant spice.
- Calories: 724.07kcal
- Fat: 47.20g
- Saturated Fat: 14.53g
- Trans Fat: 0.00g
- Monounsaturated Fat: 23.75g
- Polyunsaturated Fat: 5.89g
- Carbohydrates: 52.25g
- Fiber: 6.83g
- Sugar: 9.53g
- Protein: 25.01g
- Cholesterol: 108.12mg
- Sodium: 1418.23mg
- Calcium: 125.68mg
- Potassium: 1283.82mg
- Iron: 6.50mg
- Vitamin A: 34.11µg
- Vitamin C: 37.97mg
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