Recipes by Kristin Riley

Gnocchi with Mushroom & Sausage Ragu

Gnocchi with Mushroom & Sausage Ragu

Mix up your pasta night with this delicious, rich comfort food. This is a great weeknight dinner, using packaged gnocchi and topping it with this rich, homemade ragu. Top with parmesan and fresh basil. Enjoy!


Gnocchi with Mushroom & Sausage Ragu

April 24, 2019


  • 4-6 tablespoons olive oil
  • 11/2 pounds fresh italian sausage, casing removed
  • 2 large shallots, chopped
  • 4 cloves garlic, crushed
  • 1½ cups fresh mushrooms, sliced
  • ½ cup dry vermouth
  • 2- 28 ounce can diced tomatoes
  • 1 tablespoon dried basil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds gnocchi
  • ½ cup grated parmesan
  • 2 tablespoons olive oil
  • Step 1 In a large saucepan over medium heat, heat oil and cook sausage until golden brown. Ensure that sausage meat is broken apart, much like ground beef.
  • Step 2 Add shallots, and saute 2-3 minutes. Add mushrooms and cook another 3-4 minutes, stirring frequently. Add vermouth, and cook another 1-2 minutes. Stir well, making sure bottom of pan is scraped clean. Add tomatoes, basil, salt, pepper, and bring to a boil. Lower heat and cook 45-60 minutes. Stirring every 10-15 minutes.
  • Step 3 Cook gnocchi according to package directions in salted water. Stir often to prevent sticking. Once cooked, drain and toss with olive oil.
  • Step 4 To serve, plate and top with sauce and grated parmesan.


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