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Home / Recipes
35 minutes
4.56 from 34 votes
8 Comments

Sausage Leek Ragu Gnocchi

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  • 649
by: Joanna Cismaru
10.03.20

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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!

a plate piled high with ragu and gnocchi topped with parsley

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.

a braiser filled with ragu and gnocchi

Ingredients

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 – Use as much or little as you like.
  • 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

  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.
a serving spoon scooping out ragu and gnocchi from a braiser

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. Here’s my recipe for making your own gnocchi from scratch.

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.

a plate of ragu and gnocchi with a fork

Leftovers

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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top shot of sausage leek ragu gnocchi on a plate

Sausage Leek Ragu Gnocchi

4.56 from 34 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 tablespoon olive oil
  • 3/4 pound Italian sausage mild, casings removed
  • 1 large leek chopped
  • 1 teaspoon fresh thyme chopped
  • 2 tablespoon fresh parsley chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon red pepper flakes
  • 28 ounce crushed tomatoes (1 can)
  • 1 pound 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
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 649

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Cal says

    May 1, 2020 at 7:17 pm

    5 stars
    Fantastic recipe. I bumped up the fresh herbs and garlic a bit, cus that’s just what I do. Simple but great. This one’s a keeper. Thank you.

    Reply
  2. Kevin says

    March 2, 2020 at 9:42 pm

    5 stars
    A delicious, simple recipe. Added a lot more pepper flakes, but otherwise made as is and both the wife and I loved it.

    Reply
  3. Jeanne Morton says

    May 26, 2017 at 8:16 am

    5 stars
    This is absolutely delish! My husband had THREE helpings. He never does that. Used Johnsonville mild Italian sausage, which I think is the best. Thank you, Jo, for another winner!!!!!

    Reply
    • Fenne Kieken says

      May 26, 2017 at 1:02 pm

      Thank you Jeanne for the five star rating and the comments!

      Reply
  4. Anna Vincent says

    May 21, 2017 at 5:29 pm

    5 stars
    Awesome recipe, even my husband liked it!

    Reply
    • Joanna Cismaru says

      May 22, 2017 at 1:31 pm

      Thanks Anna, if your husband liked it that’s good. Thanks for the five stars and posting your comment.

      Reply
  5. Sara @ Last Night's Feast says

    May 18, 2017 at 4:05 pm

    Perfection!!

    Reply
  6. Veronika says

    May 16, 2017 at 4:18 pm

    These Ragu Gnocchi look amazing! and it looks like it is quite easy to make. Definitely will try!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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