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!
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.
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.