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Gnocchi on a deep dish with broccoli rabe - square
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Gnocchi with Sauce | Sausage, Wine, Butter and Sage

This gnocchi with sauce recipe is made with pillowy soft gnocchi coated in a wine butter sauce with sausage and sage. Ready in just 30 minutes, this easy and delicious gnocchi dish is the ultimate weeknight dinner.
Course Pasta
Cuisine Italian
Keyword gnocchi with sauce
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 246kcal

Ingredients

  • 4 sweet Italian sausages
  • 1 tablespoon olive oil
  • 1 large onion cut in slices
  • 1/2 teaspoon salt
  • 2 teaspoons garlic paste or two garlic cloves, crushed
  • 1/2 stick butter
  • 1/2 cup chicken broth
  • 1/4 cup white wine dry
  • 10 fresh sage leaves
  • 1 pound gnocchi homemade or store bought
  • salt for water

Instructions

  • Preheat oven to 350 F
  • Line jelly roll pan with foil and place sausages on it. Bake for 25 minutes, turning once at 10 minutes. When done cut sausages in slices.
    4 sweet Italian sausages

As Sausage Bakes

  • Put water on to boil and salt it.
    salt for water
  • Meanwhile, heat a large sauté pan or wok on medium high heat. Add oil and once it heats up, add onion, salt and sauté for 8 minutes.
    1 tablespoon olive oil, 1 large onion, 1/2 teaspoon salt
  • Add garlic and sauté for 1 minute.
    2 teaspoons garlic paste
  • Add butter, wine, chicken broth and sage leaves, stir until combined and turn off heat.
    1/2 stick butter, 1/2 cup chicken broth, 1/4 cup white wine, 10 fresh sage leaves

Time for Gnocchi

  • Add gnocchi to water and stir. Once the start to float to the top of the water (about 5 minutes), fish them out and place in the wok.
    1 pound gnocchi
  • Add sausage and stir until combined.
  • Eat
  • Smile
  • Enjoy

Notes

Helpful tips
  • You can make the gnocchi well before you start the recipe. If you make it the same day, you can put a jelly roll pan filled with the gnocchi in the fridge or freezer until you need them.
  • If you make the gnocchi days prior, first add the gnocchi as you make it to a jelly roll pan and place in the freezer for at least a half hour. Next, add the frozen gnocchi to a gallon sized bag and place the bag in the freezer. The gnocchi won't stick together. Then you take them out right before you need them.
  • Next comes the gnocchi and you won't need a lot of water to cook the gnocchi - I say around 3 - 4 cups in your medium stockpot.
  • Once the water has come to a boil, carefully add the gnocchi to the water, stir and within 5 minutes, the gnocchi will float to the top of the water. Fish them out as they bob to the surface and place them in a bowl.
  • Use butter in this recipe and NOT margarine.
  • You can find fresh sage in the produce section. They come in little plastic containers. Want a little extra flavor, add some fresh herbs when you serve it like, fresh basil or parsley.

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 44g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 795mg | Potassium: 87mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 4mg