This Creamy Tomato & Sausage Gnocchi is so thick, rich, and creamy it should actually be a sin. If you’re looking for a guilt-free, delicate pasta dish… this ain’t the one for you. BUT keep reading, I’m fully prepared to convert you to the dark side.

Inspired by my obsession with Boursin cheese, this recipe tastes like creamy tomato soup meets fancy pasta (technically gnocchi is a dumpling, but that’s another conversation) and packs just a little heat. The only regret I have is not making crostini to scoop up the rest of that velvety sauce after I inhaled the gnocchi and sausage. Rookie mistake.

This is a SUPER weeknight-friendly recipe that takes a pack of gnocchi and a single sausage link and turns them into something special. Just simmer crushed tomatoes, chicken broth, and Boursin until the sauce becomes silky, toss in the gnocchi, add parmesan… and in under 30 minutes, you’ve arrived in flavortown (Lol).

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Ingredients

• 1 package parmesan reggiano gnocchi
• 1 sausage link
• 1 (15 oz) can crushed tomatoes
• 2 tbsp tomato paste
• ½ cup chicken broth
• Grated parmesan
• Italian seasoning
• Red pepper flakes
• Salt, to taste
• 5.3 oz Boursin cheese (I used caramelized onion flavor)

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Instructions

1. Slice and brown your sausage in a deep pan until it gets a nice char.
2. Add tomato paste, crushed tomatoes, broth, and Boursin. Simmer low and slow until creamy.
3. Meanwhile, boil your gnocchi in a separate pot.
4. Add the cooked gnocchi to the sauce, then season with Italian seasoning, salt, red pepper flakes, and a generous handful of parmesan.
5. Mix everything together until the gnocchi, sausage, and sauce become besties.
6. Enjoy!

This dish is everything I want in a winter recipe: cozy, decadent, and borderline dangerous. So did I persuade you to join the dark side?

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