Sausage Gnocchi with Tomato Alfredo Sauce
I keep vacuum-packed gnocchi stocked in my pantry. Gnocchi combined with sausage, fresh basil and a creamy tomato sauce is a delicious last-minute dish that’s great for company!
Ingredients
- 2 Tbsp. olive oil
- 4 pieces 5″sausage links, or precooked sausage of your choice, cut into one-half-inch chunks (I buy Applegate’s Organic sausage)
- 1 onion, chopped
- 2-3 garlic cloves
- 2 cups heavy cream
- 1 can, 6 ounce tomato paste
- 1/2 cup fresh basil, chopped
- Salt & pepper
- 1 pound or more vacuum-packed imported gnocchi (I used DeLallo brand)
- 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
Instructions
- Heat the olive oil in large sauté pan at medium heat and sauté onion for 4 minutes. Add the sausage and cook another 4 minutes. Add the garlic and cook for 2 minutes.
- Reduce heat to low and add the cream and tomato paste. Cook, stirring well to dissolve the tomato paste. Increase the heat to medium-high and bring to a simmer. Cook until thick for about 3 minutes. Stir in 1/4 cup fresh basil. Salt and pepper to taste.
- Bring a large pot of salted water to boil; boil gnocchi for about 8 minutes until tender, or according to package directions. Drain, setting 1/2 cup of pasta water aside.
- Add the gnocchi to the sausage mixture; add the extra 1/2 cup of pasta water. Gently stir together; taste and adjust the seasoning. Garnish with 1/4 cup fresh chopped basil and freshly grated Parmesan cheese.