This Gnocchi with tomato and ‘Nduja recipe is the perfect way to warm up on chilly evenings. It’s simple to make and wonderfully comforting.
It’s Friday — the weekend is almost here, and the colder weather has made it hard to leave the warmth of bed. I’m planning a slow, lazy morning, a long walk with my little dog, and then a steaming bowl of something cosy to finish the day. This gnocchi fits that plan perfectly.
I love gnocchi — soft, pillowy dumplings that are comfort food at its best, especially when coated in a rich tomato and sausage sauce. ‘Nduja, a spreadable spicy salami from Calabria, Italy, adds depth and heat. You’ll find it at many well-stocked supermarkets or Italian delis; a little goes a long way because it’s quite spicy but packed with flavour.
HAVE YOU TRIED MY CREAM CHEESE & ‘NDUJA BRUSCHETTA?
To make the sauce, remove the sausage from its casing and brown it in a frying pan, breaking it into small pieces. Add the finely chopped garlic and a little olive oil, frying briefly to release the aromas.
Stir in passata, ‘Nduja, oregano and a handful of torn basil leaves, then season with salt and pepper. Let the sauce simmer gently while you cook the gnocchi in a large pot of salted boiling water. Gnocchi cook very quickly — they’re ready once they float to the surface, just a couple of minutes.
Drain the gnocchi and add them straight into the pan with the sauce. Toss until each piece is evenly coated and serve in large bowls for a cosy meal that warms you from the inside out.
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Gnocchi with Tomato and ‘Nduja
By Emily
Ingredients
- 1 fat Italian sausage (removed from casing)
- 1 tbsp ‘Nduja
- 500 g passata
- 650 g gnocchi
- 2 cloves garlic, finely chopped
- 1 tsp oregano
- 1 small bunch basil, torn
- 1 tsp olive oil
- salt and pepper, to season
Instructions
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Bring a large pot of salted water to a boil.
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Remove the sausage from its casing and brown it in a large frying pan, breaking it into small pieces as it cooks. Add the chopped garlic and 1 tsp olive oil and fry briefly.
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After about 30–40 seconds add the passata, ‘Nduja, oregano and torn basil. Season with salt and pepper, stir to combine and let the sauce simmer while the gnocchi cooks.
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Cook the gnocchi in the boiling water. When they float to the surface, they’re ready — drain them, remove the pan from the heat and add the gnocchi to the sauce. Toss until coated and serve immediately.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in my recipes unless stated otherwise.
- When using canned or jarred tomatoes, I prefer brands like Cirio or Mutti for consistent flavour.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is approximate.