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!
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.
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
- 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.
- 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.
- 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.
- 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.
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.
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.
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
- Caprese Gnocchi Sheet Pan
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Sausage Leek Ragu Gnocchi
- 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
- Parmesan cheese freshly grated
- 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.