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Sausage Gnocchi in a Quick Tomato Sauce

Sausage gnocchi in a rich and dark tomato sauce featuring sun-dried tomatoes and Worcestershire sauce, a delicious, easy and quick dinner.

It is a perfect midweek dinner recipe taking around 25 minutes to cook and the prep can all be done whilst the sausages are browning.

Steaming hot portion of sausage gnocchi in a tomato sauce.

Quick and Easy Tomato Gnocchi

Gnocchi always makes for a glorious quick and easy mid-week meal and this hearty sausage gnocchi in tomato sauce is no different.

It joins other simple gnocchi ideas like pan-fried gnocchi with bacon, blue cheese gnocchi, cheesy gnocchi alla Sorrentina, gnocchi with tomato sauce and a delicious cabbage gnocchi with walnuts.

My latest iteration rocks a big bold and dark tomato sauce that combines sundried tomatoes and tinned tomatoes.

It is given a hint of spice and complexity by the addition of a liberal sprinkling of Worcestershire sauce.

Rather than mashing the sausages I keep them while and slice. It adds both texture and body to the dish… and that’s it. It really is that simple!

The whole dish will go from your fridge to your table in around 30 minutes.

Close up sausage gnocchi in a tomato sauce with fresh parsley.

Frequently Asked Questions

What sausages should I use?

I generally use pork sausages in this recipe but it would work really well with everything from venison to beef sausages.

The flavour profile of the sauce is not a good fit with paprika so avoid paprika sausages but apart from that get creative!

Can I use homemade gnocchi?

Yes, of course. Homemade gnocchi is relatively simple to make although it is a bit of an art form, however, it does take time.

This recipe is designed to be a quick midweek meal, as a result, I usually use store-bought gnocchi.

Can I use vegetarian sausages?

Yes, they work well in this recipe but buy wisely, you are looking for a sausage that slices nicely.

If you are looking to turn this into a vegetarian dish swap out the Worcestershire sauce because it contains anchovy, for Henderson’s relish which doesn’t.

Overhead sausage gnocchi in a tomato sauce with fresh parsley.

Serving Suggestions

This is a simple dish that really does not need an accompaniment other than some bread to mop up any leftover sauce.

I’d usually opt for some ciabatta or focaccia bread that I’ve warmed up or griddled with olive oil.

Of course, a bit of garlic bread or cheesy garlic bread works a treat too.

Easy sausage gnocchi in a tomato sauce with fresh parsley.

Equipment Used

I only recommend specific brands of equipment if I think that they will make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 24-28cm or 10-11″ frying pan.
  • 20cm saucepan.
  • Chopping board.
  • Sharp kitchen knife.
  • Weighing scales and or measuring cups and spoons.
  • Sieve or colander.
Steaming hot portion of sausage gnocchi in a tomato sauce on a black plate.
Yield: 2 Servings

Sausage Gnocchi Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 5 minutes

An easy, delicious and quick gnocchi in tomato sauce recipe with pork sausages and Worcestershire sauce.


  • 250-300g (4 Total) Pork Sausages
  • 1 (35g) Shallot
  • 2 Garlic Cloves
  • 200g (7 oz) Tin Chopped Tomatoes
  • 2 Tbsp Worcestershire Sauce
  • 50g (¼ Cup) Sundried Tomatoes in Olive Oil
  • 2 Tbsp Olive Oil ( Using the oil from the sun-dried tomatoes is best)
  • 400g (14oz) Potato Gnocchi
  • Salt for Boiling Gnocchi


  1. Heat a medium (24cm or 10") frying pan over a medium heat and add the olive oil.
  2. Add the sausages and brown them evenly on all sides, this will take around 10-12 minutes.
  3. Cut the shallot in half, peel it and then dice it as finely as you can.
  4. Peel the garlic cloves and dice them as finely as you can.
  5. Cut the sun-dried tomatoes into a 5mm (¼") dice.
  6. Bring a pan of generously salted water to a boil (1 tablespoon for each 4 litres).
  7. When the sausages are browned set them aside, don't worry if they are not cooked through.
  8. Add the shallots to the pan you cooked the sausages in and soften over a medium heat for 2-3 minutes.
  9. Add the garlic and cook for another minute.
  10. Throw in the sun-dried tomatoes and Worcestershire sauce and stir everything together.
  11. Slice the sausages into rounds about 10mm (½") thick and add them to the pan along with the tinned tomatoes and cook for 6-7 minutes.
  12. After the sauce has been simmering for 3-4 minutes cook the gnocchi as per the instructions on the packet, then drain them reserving 75ml (⅓ cup) of the cooking liquid.
  13. Add the gnocchi to the sauce, stir everything together, using as much cooking liquid as required to get a nice sauce, then check for the need for more salt (it should not be needed) and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 862Total Fat: 49gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 121mgSodium: 1013mgCarbohydrates: 78gFiber: 8gSugar: 17gProtein: 31g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

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