Sausage Leek Ragu Gnocchi

This Sausage Leek Ragu Gnocchi makes for the perfect rich and flavorful comforting meal any night of the week. The sausage and leek ragu sauce is slowly cooked until thick and hearty all served overtop soft and fluffy potato gnocchi. Melt-in-your mouth delicious!

Sausage Leek Ragu Gnocchi

Oh how I love my gnocchi, especially when they are drenched in a yummy ragu made with sausage and leeks. Leeks are wonderful, so good for you and packed full of a beautifully mild onion flavor. They are great in sauces like this stick to your ribs sausage ragu, it’s hearty and thick and coats the gnocchi nicely.

We start by cooking up some mild Italian sausage then we add the leeks and herbs, I went with some fresh thyme and parsley, lightly seasoned it with some salt, pepper and red chili flakes then slowly cooked it with some crushed tomatoes. You want to simmer the ragu until the sauce is nice and thick and most of the liquid is gone and all you have is the meat and leaks.

What Is Ragu?

Ragu is a meat based sauce that is commonly served with pasta in Italian cuisine. It cooks down low and slow and develops tons of flavor as it cooks. Ragu is a great blank canvas for developing some really interesting, complex flavor.

What Is Gnocchi?

Gnocchi is Italian in origin, as so many delicious things are! They are little dumplings typically made from potato, egg, semolina flour, and cheese. They soak up all that rich sauce perfectly and pair oh so well with savory sausage, so let’s get into it!

Ingredients In Sausage Leek Ragu Gnocchi

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Olive oil – We want a nice neutral tasting oil to cook down our other ingredients listed below.
• Sausage – Mild Italian sausage with the casings removed.
• Leek – 1 large leek chopped up. This can be substituted with scallion or white onion if need be.
• Herbs – Fresh thyme and parsley all chopped up. If you’re using dried herbs just keep in mind that 1 teaspoon dry equals 1 tablespoon fresh.
• Garlic – Fresh garlic minced up fine. If using jarred keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
• Seasoning – Salt and pepper.
• Red pepper flakes – This will add some great heat to our dish, feel free to use as much or as little of this ingredient as you like.
• Tomatoes – 1 can of crushed tomatoes.
• Gnocchi – I used store bought potato gnocchi today, if you’d like to go home made I’ve included instructions for making your own below.
• Parmesan cheese – Totally optional as garnish but let’s be honest, is Parmesan ever truly optional on a pasta dish?

How To Make Sausage Leek Ragu Gnocchi

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

1. Brown the sausage: 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.
2. Build the base of your ragu: Add the leeks, thyme, parsley, garlic, salt, pepper, red pepper flakes and stir. Cook for another 3 minutes until leeks soften.
3. Combine the sauce: 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.
4. Finish the Sausage Leek Ragu Gnocchi: Add the gnocchi to the sauce and stir. Serve while warm, and garnish with grated Parmesan cheese, if preferred.

How To Make Homemade Gnocchi

If you’d like to really take this dish to the next level, feel free to make your own gnocchi! It’s not nearly as difficult as making home made pasta, but it does still require some extra time.

Ingredients

• 2 1/2 lbs of potato
• 1 egg
• 1/2 tsp salt
• 3 cups of all purpose flour, reserve 1/2 cup for working your gnocchi dough

How to make potato gnocchi

1. Prepare the potatoes: Boil your potatoes with the skin on till fork tender. Remove from the water and allow to drain and cool completely. Peel your potatoes and rice your potatoes through a potato ricer. If they’re wet allow the riced potatoes to drain on a cloth.
2. Combine the gnocchi dough: Mound the potato onto a dry surface and top with your flour, reserve 1/2 cup for later, and season with salt. Make a well in the middle of your mixture by scooping out the middle of your mound and pushing it into the sides. Break an egg into this well and beat with a fork.
3. Form the gnocchi: Using that same fork, begin to pull your potato and flour into the egg mixture in the well, beating the entire time. Use your hands once this is done to form your dough and begin to knead once it’s fully incorporated, be sure not to over knead your dough. Shape the dough into a long rectangle to prepare your gnocchi for cutting.
4. Cut the gnocchi: Cut the gnocchi into 8 – 10 pieces. Roll each of these pieces into a long rope, customize the size of the gnocchi you want with the thickness of these ropes. Cut down into 1 inch pieces and that’s it! Just flour the gnocchi a bit to prevent sticking and you’re done.
5. Cooking your pasta: Shake off excess flour and add carefully to a large pot of salted water. Cook till they float to the top which will take 2 – 4 minutes, remove carefully with a slotted spoon and drain well. Add to your dish right near the end and allow to cook for 2 minutes.

Can I Use Other Types Of Pasta?

This ragu will work with many other types of pasta if you have some in the pantry you’d like to use up. If you use another type of pasta, reduce the ragu slightly less so that the sauce will cling to the pasta.

What Can I Serve With Sausage Leek Ragu Gnocchi

This rich, hearty dish pairs beautifully with light and simple sides like salads and roasted veggies. This Ragu Gnocchi is completely satisfying on its own so if you’d rather just curl up on the couch with a big old bowl, I won’t stop you.

• Creamy Cucumber Salad
• Greek Salad
• Mediterranean Couscous Salad
• Kale And Quinoa Salad With Lemon Vinaigrette
• Tabbouleh Salad
• Italian Roasted Mushrooms And Veggies

Can I Make This Dish Ahead?

Yes you sure can! This dish actually stores beautifully so feel free to get some meal prep going.

Fridge

You can store this dish in an air tight shallow container in the fridge for 3 – 4 days. Just be sure to allow it to fully cool before placing it in the fridge.

Freezer

You can freeze this dish as well! Just hold off on adding the gnocchi till you’re ready to eat it. Freeze the Ragu in a shallow airtight container once fully cooled. Allow to thaw overnight in the fridge before heating back up on the stove top and incorporating your gnocchi.

Freezing homemade gnocchi

Arrange your gnocchi on a baking tray with some extra flour and freeze for 2 – 3 hours. Once frozen transfer to an airtight container and store till ready to cook, it will last in the freezer for 4 – 6 weeks. Don’t thaw your gnocchi, just add it straight to salted boiling water when ready to eat.

More Incredible Pasta Recipes To Try:

• Creamy Sun Dried Tomato Gnocchi
• Garlic and Parsley Butter Chicken with Gnocchi
• One Pot Chicken Florentine Gnocchi
• Chicken And Gnocchi Dumpling Soup
• One Skillet Ham And Cheese Gnocchi
• One Pot Creamy Parmesan Pasta
• Easy Pasta Alfredo
• Creamy Parmesan Orzo with Chicken and Asparagus

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Sausage Leek Ragu Gnocchi

5 from 2 votes

Prep: 5 mins

Cook: 30 mins

Total: 35 mins

Author: Joanna Cismaru

Serves: 4

Print Pin Rate

This Sausage Leek Ragu Gnocchi makes for the perfect rich and flavorful comforting meal any night of the week. The sausage and leek ragu sauce is slowly cooked until thick and hearty all served overtop soft and fluffy potato gnocchi. Melt-in-your mouth delicious!

Ingredients

• 1 tbsp olive oil
• 3/4 lb Italian sausage mild, casings removed
• 1 large leek chopped
• 1 tsp fresh thyme chopped
• 2 tbsp fresh parsley chopped
• 2 cloves garlic minced
• 1/4 tsp salt or to taste
• 1/4 tsp black pepper or to taste
• 1/4 tsp red pepper flakes
• 28 oz crushed tomatoes (1 can)
• 1 lb potato gnocchi uncooked

Optional

• Parmesan cheese freshly grated

US Customary - Metric

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.

Video

Recipe Notes

This ragu will work with other types of pastas as well. If you use another type of pasta, reduce the ragu slightly less so that the sauce will cling to the pasta.

Leeks have a mild onion flavor. They can be substituted with green onions (scallions) or white onions.

You can store this dish in an air tight shallow container in the fridge for 3 - 4 days. Just be sure to allow it to fully cool before placing it in the fridge.

You can freeze this dish as well! Just hold off on adding the gnocchi till you're ready to eat it. Freeze the Ragu in a shallow airtight container once fully cooled. Allow to thaw overnight in the fridge before heating back up on the stove top and incorporating your gnocchi.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 590kcal (30%)Carbohydrates: 59g (20%)Protein: 20g (40%)Fat: 32g (49%)Saturated Fat: 11g (69%)Cholesterol: 65mg (22%)Sodium: 1421mg (62%)Potassium: 847mg (24%)Fiber: 7g (29%)Sugar: 10g (11%)Vitamin A: 995IU (20%)Vitamin C: 26mg (32%)Calcium: 124mg (12%)Iron: 8mg (44%)

Course:Dinner, Lunch, Main Course

Cuisine:Italian

Keyword:gnocchi, sausage leek ragu gnocchi

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