Ingredients:

  • 500g pre-made potato gnocchi
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 450g chicken sausage, removed from casings
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 400g can crushed tomatoes
  • 120ml heavy cream (double cream)
  • 120ml chicken broth (stock)
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, roughly chopped, for garnish
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually until they float to the surface). Drain well and set aside.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Crumble the chicken sausage into the skillet and cook, breaking it up with a spoon, until browned and cooked through (internal temperature reaches 165°F/74°C). Drain off any excess fat.
  3. Add the chopped onion and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
  4. Stir in the crushed tomatoes, heavy cream, chicken broth, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Add the cooked gnocchi to the skillet with the sauce and sausage. Gently stir to coat the gnocchi in the sauce. Cook for another 2-3 minutes to allow the flavors to meld.
  6. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese (if desired).