I recently put a poll on Instagram asking my followers what recipes they would like to see more of on the blog and all our other socials. About 56% of those that answered chose quick and easy recipes. This ‘Tangy Sausage Gnocchi’ recipe is just that. You’ll have a hassle-free dinner or quick lunch in minutes and all in one pan.
Just with a few readily available pantry ingredients, you can easily make this tangy sausage gnocchi.
For this recipe, I used 1kg of store-bought gnocchi. You can make the gnocchi recipe from scratch too but I didn’t have the time for that and neither the patience. I never really tried making fresh gnocchi ever but definitely something I want to do when I visit my Italian friend Nicole in Italy.
For this recipe, I used aromatics like onions and garlic, and spinach for an extra punch of flavour and vegetable goodness but you can add other vegetables like mushrooms, courgettes/zucchini, carrots, etc.
I find tomato passata very acidic and strong, so I normally revamp it a bit. To 1 cup or 250g tomato passata add a teaspoon each of red chilli flakes and Italian seasoning.
I used 100 g of sliced spicy sausage but you can always use more for this recipe.
If you don’t have vegetable stock readily available at home you can always add a spoonful of vegetable stock powder or cubes to hot water.
I love this recipe with parmesan but you can add any other cheese as per your preference.
TANGY SAUSAGE GNOCCHI
- 1 kg Gnocchi store-bought
- 1 Red onion large, chopped
- 5 Garlic Cloves finely minced
- 100 g Spicy sausage sliced
- 240 g Baby Spinach washed, whole
- 1½ cup Tomato passata 375g tomato passata (1½tsp Red Chilli Flakes+ 1½tsp Italian seasoning)
- 200 ml Vegetable Stock vegetable stock powder + hot water
- 2 tbsp Olive Oil
- Salt to taste
- White pepper powder to taste
- Parmesan freshly grated
- In a pan with olive oil, add garlic and onion and sauté on medium heat for a few minutes.
- Add the sausage and let it sizzle in the pan for a few minutes.
- Add spinach and cover the pan. Once the spinach has wilted, mix everything well.
- Add the passata and cover the pan so that it can boil for a few minutes.
- Finally, add the gnocchi, vegetable stock, salt, and pepper. Give it a good mix and let it cook for about 5 minutes.
- Serve hot with a generous amount of freshly grated parmesan.
- You can make the gnocchi fresh at home or use pre-cooked gnocchi or store-bought uncooked gnocchi.
- Add more vegetables of your choice to this recipe.
- Replace parmesan with any other cheese of your choice.
- To reduce the acidity of tomato passata add some red chilli flakes, Italian seasoning and salt to it.
- If you do not have vegetable stock at home, make some by adding a stock cube or stock pot or even a stock powder to some hot water.
MORE PASTA RECIPES:
DID YOU TRY THIS RECIPE?
If you have some extra time to spare, please leave a comment below and a star rating on this recipe. Your say is always valued! Please tag your creation of this recipe on Instagram. You’ll find us at #trulysoulfullyeats.
Easily subscribe to this blog by leaving your email below. No spam! Thank you for your time!
Much love and lots of comfort food,