Italian Sausage with Polenta Gnocchi
Looking for a delicious dinner that feels like a warm hug in a bowl? This Italian Sausage and Tomato Gnocchi recipe, made (sort of) effortlessly with the aid of your Thermomix, is exactly what you need! Packed with rich, savoury flavors from perfectly seasoned sausage and our family favourite Marinara Sauce, this dish is a crowd-pleaser that’s as easy to make as it is to devour. Whether you’re a seasoned Thermomix pro or just starting your journey, this recipe is the perfect blend of comfort and flavour. Get ready to fall in love with your new favourite weeknight meal!
What I love about the attached gnocchi recipe, which does take a bit of effort, is that it makes a truckload and you can freeze the uncooked gnocchi that you will definitely not want to eat all at once, and use for weeks and months to come. Alternatively, make a different gnocchi recipe, we have loads or purchase a good quality gnocchi, but don't let me know about it! You could also serve this with short pasta of your choice.
Homemade pasta is life so make sure you take a look at our other pasta recipes:
Pasta Alla Norma (pasta with eggplant)
Sheet Egg Pasta With Salmon And Sage Brown Butter
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Need
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 brown onion diced
- 3 cloves garlic minced
- 500 Grams good Italian sausages, skinned and broken up into chunks
- 1 Batch Marinara Sauce Recipe
- pink salt flakes and pepper to taste BUY
-
To Serve
- 1 Batch Crispy Italian Breadcrumbs Recipe
- 1 Batch Polenta Gnocchi made in advance, ready for cooking Recipe
- 1 Batch Herbed Ricotta Recipe
Do
- 1
Heat EVOO in a medium - hot pan. Add onion and garlic. Cook until the onion turns translucent.
- 2
Add skinned sausages and brown. Breaking them up as you stir.
- 3
Add marinara sauce. Bring to the boil, then let simmer for 30 minutes, stirring occasionally.
- 4
Season with salt and pepper as needed.
- 5
Meanwhile prepare the gnocchi by bringing a pot of salted water to the boil. Cook as many gnocchi as you need for a few minutes until they float to the top of the pot, then cook a further 2 minutes. Drain them on paper towels then pan fry them until golden in either butter or EVOO.
- 6
Prepare the Herbed Ricotta.
- 7
Serve the sauce on the bottom of the plate, add the gnocchi, ricotta and finally breadcrumbs on top to taste.
- 8
NomNomNom!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
