Today’s recipe is something you can cook if you have less time than usual in the kitchen. One-Pot meals like this One-Pot Gnocchi with Italian Sauce are normally easier to prepare, you need fewer bowls, pots, and kitchen gadgets and everything is done much quicker… well and it tastes damn delicious. The best part – there is much less to clean afterward ;P
Sometimes you really don’t want to spend hours in the kitchen just because you’re hungry. Actually, I never want to spend more than 5 minutes in the kitchen, if my stomach is already growling… to be honest with you. Every second it takes longer is just torture for me ;P Of course, some delicious dinner can not be prepared within a few seconds – you can only achieve that if you have a pre-cooked meal at home and let the microwave do its job. Even with a delivery service, it takes at least 30 minutes here in Berlin to get some food on the table. Even though I like to do some meal prep on the weekend, there are always days during the week you actually have to get active in the kitchen… and those are the days a one-pot meal is made for ;P
For someone who constantly takes pictures of his food and wants it to look good, one-pot dishes are a bit of a challenge. If you ever googled “one-pot meal” or something like that you probably noticed that most of these recipes are shown with the “before” picture. A large pot with uncooked pasta and all of the needed ingredients nicely draped around the pasta in that big pot. Looks really nice most of the time – if you look at the result, you often only see a blob of food in a bowl ;) Probably very delicious but not really “photogenic”, to be honest. But what can you expect if you cook everything in one big pot?!
I can’t say these one-pot gnocchis here are any different – you can hardly distinguish the gnocchi from the Salsiccia pieces in the sauce ;) Not even the grated cheese and the basil leaf on top help a lot here. It’s just a red blob ;P Nonetheless, I can only recommend cooking this dish, of course. It’s really delicious! Red indefinable blob, or not. BTW – if you can’t get Salsiccia in your supermarket, you can replace it with regular bratwurst (look for one that has bigger pieces of meat in it). Tastes just as delicious – I promise!
INGREDIENTS / ZUTATEN
- English
- Deutsch
(4 servings)
10.6 oz. (300g) Italian sausages (e.g. salsiccia)
some oil for frying
1 redonion, chopped
3-4garlic cloves,chopped finely
1/2cup(120ml) dry white wine
1/2 cup (120ml) vegetable broth
14 oz. (400g) tomato passata
7 oz. (200g)heavy cream
salt, pepper
some chili flakes (optional)
21 oz. (600g)gnocchi (uncooked)
1.8 oz. (50g)parmesan, grated (plus some more for serving)
some fresh basil leaves
(4 Portionen)
300g grobe italienische Wurst (z.B. Salsiccia)
etwas Öl zum Anbraten
1 rote Zwiebel, gehackt
3-4Knoblauchzehen, fein gehackt
120ml trockener Weißwein
120ml Gemüsebrühe
400g Tomaten Passata
200g Sahne
Salz, Pfeffer
Chiliflocken (optional)
600g Gnocchi (aus dem Kühlregal)
50g Parmesan, gerieben (plus mehr zum Servieren)
etwas frisches Basilikum
DIRECTIONS / ZUBEREITUNG
- English
- Deutsch
1. Remove the sausage filling from the casing and tear it into small pieces. Peel and chop the onion and garlic. Grate the parmesan cheese and set aside.
2. Add some oil to a large pot or dutch oven and heat up. Add the sausage pieces and fry until lightly browned – takes about 4-6 minutes. Add the chopped onion and continue cooking until the onion also got some color. Add the chopped garlic and let cook for some time until fragrant. Deglaze with white wine and vegetable broth. Stir and let come to a boil. Add the tomato passata and heavy cream and stir until well combined. Season well with salt, pepper, and chili flakes (optional). Add the uncooked gnocchi, reduce the heat and let cook for about 5-8 minutes or until the gnocchi are cooked and soft. Stir from time to time to prevent the sauce from burning. Add the grated parmesan and mix in. Continue cooking until the sauce has thickened to your liking. Serve with some fresh basil leaves and more grated cheese.
1. Die Würste aufschneiden und die Füllung aus der Hülle entfernen und in kleine Stücke zerreißen. Die Zwiebel und den Knoblauch schälen und hacken. Den Parmesan reiben und zur Seite stellen.
2. Etwas Öl in einen großen Topf (z.B. Gusseisentopf) geben und erhitzen. Die Wurst dazugeben und für 4-6 Minuten anbraten und bräunen. Die gehackte Zwiebel dazugeben und mit anbraten, bis sie auch etwas Farbe bekommen hat. Den Knoblauch dazugeben und kurz anschwitzen, bis es schön nach Knoblauch duftet. Mit dem Weißwein und der Gemüsebrühe ablöschen. Alles verrühren und wieder aufkochen lassen, dann die Tomaten Passata und Sahne dazugeben und unterrühren. Mit Salz, Pfeffer und Chiliflocken (optional) gut würzen. Die ungekochten Gnocchi dazugeben und die Hitzezufuhr reduzieren, dann für etwa 5-8 Minuten köcheln lassen – die Gnocchi sollten weich geworden sein. Zwischendurch immer wieder rühren, damit nichts anbrennt. Den geriebenen Parmesan dazugeben und unterrühren. Die Soße so lange köcheln lassen, bis sie die gewünschte Konsistenz hat. Mit etwas frischem Basilikum und noch etwas mehr geriebenem Parmesan servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
- Author: Bake to the roots
- Prep Time: 00:20
- Cook Time: 00:15
- Total Time: 00:35
- Yield: 4 1x
- Category: Pasta
- Cuisine: Italian
Description
Delicious one-pot dish with gnocchi, tomato sauce, and Italian sausage.
Ingredients
Scale
10.6 oz. (300g) Italian sausages (e.g. salsiccia)
some oil for frying
1 red onion, chopped
3–4 garlic cloves, chopped finely
1/2 cup (120ml) dry white wine
1/2 cup (120ml) vegetable broth
14 oz. (400g) tomato passata
7 oz. (200g) heavy cream
salt, pepper
some chili flakes (optional)
21 oz. (600g) gnocchi (uncooked)
1.8 oz. (50g) parmesan, grated (plus some more for serving)
some fresh basil leaves
Instructions
1. Remove the sausage filling from the casing and tear it into small pieces. Peel and chop the onion and garlic. Grate the parmesan cheese and set aside.
2. Add some oil to a large pot or dutch oven and heat up. Add the sausage pieces and fry until lightly browned – takes about 4-6 minutes. Add the chopped onion and continue cooking until the onion also got some color. Add the chopped garlic and let cook for some time until fragrant. Deglaze with white wine and vegetable broth. Stir and let come to a boil. Add the tomato passata and heavy cream and stir until well combined. Season well with salt, pepper, and chili flakes (optional). Add the uncooked gnocchi, reduce the heat and let cook for about 5-8 minutes or until the gnocchi are cooked and soft. Stir from time to time to prevent the sauce from burning. Add the grated parmesan and mix in. Continue cooking until the sauce has thickened to your liking. Serve with some fresh basil leaves and more grated cheese.
Notes
Enjoy cooking!
Tags:pasta sausages tomato
