• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Entrées / Ricotta Gnocchi with Tomatoes and Crispy Italian Sausage

Ricotta Gnocchi with Tomatoes and Crispy Italian Sausage

September 25, 2014 Updated February 6, 2019 1 Comment

53shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

If I’m not eating peaches, I’m eating tomatoes.  I have had a bumper crop this year, which is always a good thing.  It gives me the opportunity to share with my neighbors and to stock my shelves with bottled tomatoes and salsa.

Ricotta gnocchi is quite rich and I love to lightly saute fresh tomatoes and toss in cooked gnocchi. My husband is a carnivore and prefers meet with everything.  He turned his nose up at this dish until I covered it with cook spicy Italian sausage.

You can make this recipe for Ricotta Gnocchi or purchase pre-made gnocchi.  You can, also, substitute gnocchi with penne pasta, tortellini, or ravioli.

You will need:

Ricotta Gnocchi
4-6 cups fresh tomatoes, skinned and diced
1 clove garlic
1 tablespoon olive oil
1 tablespoon butter
salt and pepper
handful of fresh parsley, chopped
Parmigianno Reggiano
1/2 – 1 lb Italian sausage

Brown sausage in a skillet until completely cooked, breaking up as it cooks.  Drain off any fat and set aside.

I’m using a variety of tomatoes.  I have Italian plum and celebrity tomatoes.

I like using the plum tomatoes because it makes a thicker sauce.

When I only have a few tomatoes to peel, I will just slide my knife between the skin and the meat of the tomato.  Gently press in the tomato to flatten it out then put pressure on the knife as you slide it to release the meat from the skin.

It takes a little practice to get the process down.  I’m getting pretty fast at peeling tomatoes using this technique.

Dice the tomatoes.

Peel and chop a good heaping 5 cups of tomatoes.

Smash a clove of garlic.

Chop.

Add 1 tablespoon of olive oil to a skillet.

Add garlic.  Cook over medium heat only until it begins to sizzle.  Don’t brown the garlic.

Add tomatoes.

Add salt to taste.

And a few grinds of pepper.

 

Heat just barely until tomatoes begin to release their juices.  Add one tablespoon butter and stir until melted.  Turn off heat.
Chop a handful of parsley.

 

Add to the tomatoes.

Cook gnocchi in a pot of salted boiling water.  Add several at a time, but don’t overcrowd the pan. Cook until the gnocchi float to the top.  This should only take a couple of minutes.

Remove from boiling water and add directly to the tomatoes.

Repeat until you have cooked all of the gnocchi is cooked.

Spoon into individual ramekins or gratin dishes. You can use one large casserole dish if you like.

I prefer to grate a bit of parmigiano reggiano over the top of mine.  I could live a happy life as a vegetarian.

Pile on the sausage for the carnivore.

Place gratin dishes or casserole dish on a baking sheet and place under the broiler of your oven.  Cook for about 5 minutes until the top begins to brown and bubble.

The sausage should get nice and crispy.  I love the browned gnocchi.
 
This is a pretty quick dish to make especially if you already have made the gnocchi in advance.

 

 

5 from 1 vote
Print

Ricotta Gnocchi with Tomatoes and Crispy Italian Sausage

Ricotta gnocchi is quite rich and I love to lightly saute fresh tomatoes and toss in cooked gnocchi. It's simple to add some lovely sausage to the dish as well for the meat lovers in your life.

Course Main Course
Cuisine Italian
Keyword how to make gnocchi, ricotta gnocchi, ricotta gnocchi recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 378 kcal
Author Janet Barton

Ingredients

  • Ricotta Gnocchi recipe
  • 1/2 - 1 lb Italian sausage
  • 4-6 cups fresh tomatoes skinned and diced
  • 1 clove garlic chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • salt and pepper
  • handful of fresh parsley chopped
  • Parmigianno Reggiano

Instructions

  1. Cook sausage in a skillet, breaking up as it cooks.  Drain of any grease and set aside.
  2. In a large pan, add olive oil and garlic. Cook over medium heat only until it begins to sizzle.  Add prepared tomatoes, salt and pepper to taste. Add butter and stir until melted.  Remove from heat.
  3. In a large pot of salted boiling water, cook gnocchi until they float to the top.  Spoon out and put into tomato mixture.  Spoon into individual gratin dishes or one large casserole dish.  Place under broiler and cook for about 5 minutes or until gnocchi is beginning to brown and the sausage is beginning to crisp.  Remove from oven and serve.
Nutrition Facts
Ricotta Gnocchi with Tomatoes and Crispy Italian Sausage
Amount Per Serving
Calories 378 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g50%
Cholesterol 62mg21%
Sodium 702mg29%
Potassium 426mg12%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 2g2%
Protein 13g26%
Vitamin A 885IU18%
Vitamin C 15.3mg19%
Calcium 31mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Entrées, Pork and Beef Tagged With: Entrees, Italian, main course

Previous Post: « Peach Fruit Leather. Yes! I’m Still on a Peach Kick.
Next Post: Licorice Caramels »

Reader Interactions

Comments

  1. Cathleen says

    September 26, 2014 at 2:39 am

    This looks amazing!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Cheddar Cheese Rolls arranged on a plate Cheddar Cheese Rolls
  • Artisan No-knead Bread
  • Baked stollen cut in half showing ribbon of marzipan No-Knead Christmas Stollen
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • green Witch Finger Cookies standing in a black bowl Creepy Witch Finger Cookies
  • assortment of sprinkles on heart shape sugar cookies Cut-Out Sugar Cookies
  • Tree cut out sugar cookies with green icing and golden sprinkles Butter Dream Sugar Cookies

Subscribe to our email list for exclusive tips and recipes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest on Instagram

simplysogood

My no-knead bread recipes are perfect for holiday My no-knead bread recipes are perfect for holiday prep! Make the dough today, then quickly bake tomorrow! 🎄
PLUS If you’re looking for a quick yet impressive last-minute gift from the kitchen, this no-knead cranberry orange pecan bread is definitely the answer! I have delivered this bread slightly warm wrapped in a cute dishcloth tied up with a bow 🎁
These amazing, yet simple, shortbread cookies have These amazing, yet simple, shortbread cookies have been a holiday tradition in our home for years. I love these little cookies because they are so easy to make — It’s kind of hard to mess up only 4 ingredients!
This German Christmas Stollen is a yeast bread fil This German Christmas Stollen is a yeast bread filled with dried fruit, candied citrus peel, nuts, spices, and a ribbon of marzipan down the center! ❤️ I developed a quick version using my famous no-knead bread dough!
I like to have this spiced cranberry wassail on ha I like to have this spiced cranberry wassail on hand for cold and flu season! ❄️ This wassail is made with cranberry juice, fresh orange juice, a hint of lemon, and then steeped with my favorite holiday spices! I love sipping on wassail when I’m sick, It’s comforting and loaded with vitamin C! And it’s easy to take a jar-full to a sick friend!
Leaving Santa some Norwegian Pepperkaker this Chri Leaving Santa some Norwegian Pepperkaker this Christmas Eve! 🎅🏼 What cookies are you leaving out for Santa Claus this year??
Do you have a tradition of decorating gingerbread Do you have a tradition of decorating gingerbread houses during the holidays? We decided to design them with a more natural look this year🌲 Instead of candy canes and gumdrops we decided to use nuts, spices, and greenery from my yard
Every Christmas my grandkids ask my daughter to ma Every Christmas my grandkids ask my daughter to make these peanut butter cookies layered with chocolate and a delicious peanut butter glaze! 🎄These chewy peanut butter bars have been a family favorite for decades! Trust me, your family will LOVE them!
These cold winter mornings call for some warming g These cold winter mornings call for some warming gingerbread hot chocolate ❄️ This hot chocolate is like drinking a warm gingerbread truffle in a mug!
It’s officially cookie season! Which makes it m It’s officially cookie season!  Which makes it my favorite season because I love baking cookies and I love eating cookies! 🍪 I’m sharing some of my all-time favorite Christmas cookie recipes for you to bake and share!
Load More... Follow on Instagram


Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo BLOGHER Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2021 Janet Barton
Privacy Policy