Gnocchi tossed in a rich, creamy white sausage ragu flavored with rosemary, white wine and garlic. Quick to make, full of depth and perfect for busy weeknights — ready in under 30 minutes.
This is one of those fast weeknight dishes that keeps coming back into our rotation because it’s so satisfying. I wanted a white ragu that was quick, simple and bursting with flavour.
Sausages are my shortcut for an easy, well-seasoned meat sauce — you get great depth without long braising (I sometimes use a spicy Calabrian sausage for variation). Instead of simmering in stock for hours, this version uses cream and reserved pasta water to build a silky sauce in minutes.
Ingredient notes
- Sausages – Choose good-quality Italian sausages. Avoid very spicy varieties if you want a subtler sauce.
- White wine – An Italian white such as Pecorino, Vermentino or Pinot Grigio works well.
- Gnocchi – Store-bought potato gnocchi are ideal, though pasta like rigatoni or penne would also be great with this sauce.
Recipe tips and FAQs
Timing: Gnocchi cook very quickly (2–3 minutes). Add them to boiling water when you add the cream to the sauce so everything finishes together. If using pasta (8–12 minutes), add it right after browning the sausages so the sauce and pasta finish at the same time.
Consistency: If the sauce reduces too much, loosen it with reserved pasta water a splash at a time. The starchy water will help bind the sauce to the gnocchi and create a glossy finish.
Leftovers keep in the fridge for 2–3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Variations to try
- Herbs – Besides rosemary, try sage or a fresh bay leaf for fragrant, woody notes.
- Cheese – Stir grated Parmigiano Reggiano or Pecorino into the sauce for extra richness.
- Spices – A pinch of fennel seeds or a light dusting of chilli flakes complements the sausage well.
More sausage pasta recipes to try
Pasta
Pici and Tuscan Sausage Ragu
Pasta
Pasta alla Norcina (Creamy Sausage and Truffle Pasta)
Gnocchi
Spicy Sausage Baked Gnocchi
Pasta
Pasta alla Boscaiola (Sausage and Mushroom)
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Gnocchi with White Sausage and Rosemary Ragu
By Emily
Ingredients
- 1 lb (450g) Italian sausages
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 sprig rosemary, leaves removed
- 1/2 cup (120ml) white wine
- 1/2 cup (120ml) heavy cream (double cream UK)
- 1/4 cup (60ml) reserved pasta water, plus extra if needed
- 1.1 lb (500g) gnocchi
- Salt and pepper
- Olive oil
- Parmigiano Reggiano, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Finely chop the garlic and shallot and set aside.
- Heat about 1 tablespoon olive oil in a large pan. Remove the sausage meat from the casings and add it to the pan, breaking it up with a spoon. Brown well so you get some golden bits.
- Add the garlic, shallot and rosemary leaves. Sauté over medium heat until the shallot softens; season with a pinch of salt and pepper.
- Pour in the white wine and scrape up any browned bits from the pan. Let it simmer for 1–2 minutes to reduce slightly.
- Add the gnocchi to the boiling water and cook until they float (about 2–3 minutes).
- At the same time, stir the cream and 1/4 cup (60ml) reserved pasta water into the sausages. Let the sauce simmer gently while the gnocchi cook. If it gets too thick, add more pasta water a splash at a time.
- When the gnocchi are cooked, transfer them directly into the sauce and toss to coat. Adjust consistency with extra pasta water if necessary.
- Serve in bowls with freshly grated Parmigiano Reggiano on top, if you like.
Notes
- White wine – Use a dry Italian white such as Pecorino, Vermentino or Pinot Grigio. If you prefer not to use alcohol, omit it and use a splash of reserved pasta water to deglaze the pan.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables mentioned are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition data is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is approximate.
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