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Sausage Gnocchi

Sausage Gnocchi

4rating out of 5

(202 reviews from our customers)

Prep Time

40 min



Sausages and gnocchi are Northern Italian partners in crime. This method of cooking them on the same tray gives both the sausages AND the gnocchi lovely crisp skins, minus any faff. Keeping in with tradition, we’ve served these guys with a simple tomato and spinach sauce. Bellisimo

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
1 red onion
1 tsp dried oregano
1 garlic clove
Cumberland sausages 2
4 Cumberland sausages †
150g spinach
1 tbsp balsamic vinergar †
gnocchi 3.18
200g gnocchi †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • Italian dried oregano
  • 1 garlic clove
  • 4 Cumberland sausages<span class="strong">†</span>
  • 150g baby leaf spinach
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 250g gnocchi<span class="strong">†</span>
Typical Values per 100g per serving
Energy 579 kJ
138 kcal
3270 kJ
778 kcal
of which saturates
4.4 g
1.5 g
24.8 g
8.6 g
of which sugars
18.3 g
1.5 g
103.2 g
8.5 g
Fibre 1.6 g 8.9 g
Protein 6 g 34 g
Salt 1.03 g 5.81 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
Italian dried oregano
1 garlic clove
4 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
150g baby leaf spinach
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
250g gnocchi
potato puree 70% [water, dehydrated potato flake (potatoes, emulsifier: mono-and diglycerides of fatty acids, natural flavourings)], wheat flour (gluten), potato starch, rice flour, salt, acidity regulator: lactic acid, preservative: potassium sorbate, spices
  • Allergens highlighted by † (sulphites, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add 1-2 tbsp of olive oil to an ovenproof tray

Add the sausages and move them about in the oil to prevent them from sticking
Place the tray in the oven for 30 min until golden and brown


Peel and finely dice the red onion(s)

Peel and grate (or dice) the garlic clove(s)


Add 1 tbsp (2 tbsp) of olive oil to a pot on a medium heat

When hot, add the onion and a pinch of salt and cook on a medium-low heat for 6 - 10 min or until softened and caramelised

Once caramelised, add the garlic and cook for a further 1 min, stirring constantly


Add the tin(s) of chopped tomatoes

Reduce on a very low heat for 5 min, or until reduced by half

Once reduced, cover and set aside until step 6


Once sausages have been in the oven for 15 min and are starting to brown, add the gnocchi to the same tray, sprinkle with the dried oregano, cook for 15-20 min or until starting to crisp and hot inside and the sausages are cooked through

Tip: You may have to use 2 trays if you don't have enough space!


Once the gnocchi is cooked, return the tomato sauce to a medium heat for a couple of mins to warm through, add the balsamic and 0.5 tsp (1tsp) of sugar and salt and pepper to your taste

Add the spinach, stirring constantly until it has wilted down in the heat, then remove from the heat

Tip: Add a little water to the tomato sauce if it's too thick


Once the sausages are cooked, carefully transfer them to a clean board and slice them up into bite-size pieces

Tip: Use a knife and fork to help cut them up!


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Serve the spinach and tomato sauce with the crispy sausage pieces and gnocchi on top


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