Sausage Leek Ragu Gnocchi
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
590 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Sausage Leek Ragu Gnocchi
Description
This recipe starts by browning Italian sausage in olive oil, then building the ragu by sautéing chopped leeks, garlic, and herbs alongside the meat. The leeks contribute a mild onion flavor, enhanced by fresh thyme and parsley, with a subtle kick from red pepper flakes. Adding crushed tomatoes and simmering until reduced produces a thick, rich sauce that clings to the gnocchi.
The gnocchi are cooked separately to maintain their soft, pillowy texture before combining with the ragu just before serving. The finished dish offers a comforting balance between meaty, tangy tomato sauce and delicate gnocchi, making it suitable as a satisfying main course.
Freshly grated Parmesan cheese can be added for salty richness. This ragu also adapts well to other pasta types, and the sauce thickness can be adjusted for different textures.
The dish can be stored refrigerated for several days or frozen with the sauce alone, adding gnocchi only prior to serving for best texture. Cooling the ragu thoroughly before refrigeration or freezing helps maintain quality.
Ingredients
- 1 tablespoon olive oil
- ¾ pound Italian sausage mild, casings removed
- 1 large leek chopped
- 1 teaspoon thyme chopped, fresh
- 2 tablespoons parsley chopped, fresh
- 2 cloves garlic minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes
- 28 ounce crushed tomatoes (1 can)
- 1 pound gnocchi uncooked
Optional
- Parmesan Cheese freshly grated
Instructions
- In a large skillet heat the olive oil over medium heat. Add the Italian sausage and cook until no longer pink, breaking it up with a wooden spoon. It should take about 3 to 5 minutes.
- Add the leeks, thyme, parsley, garlic, salt, pepper, red pepper flakes and stir. Cook for another 3 minutes until leeks soften.
- Stir in the crushed tomatoes, bring to a boil then simmer for about 20 minutes until the sauce thickens and reduces. There should be no liquid left, it should be a nice thick sauce.
- While the sauce is reducing, cook the gnocchi according to package instructions.
- Add the gnocchi to the sauce and stir. Serve while warm, and garnish with grated Parmesan cheese, if preferred.
Notes
- The ragu also works well with other pastas; adjust simmering time for sauce thickness to suit the pasta used.
- Leeks provide a mild onion flavor but can be replaced with green onions or white onions if necessary.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, ensuring food is fully cooled before storing.
- Freeze the ragu separately from the gnocchi by cooling fully and storing in shallow airtight containers; thaw and reheat before adding gnocchi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 590kcal | 30% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 65mg | 22% |
| Sodium | 1421mg | 59% |
| Potassium | 847mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 124mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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