Ingredients:

  • 450 g / 1 lb Italian Sausage (mild or spicy, casings removed)
  • 795 g / 28 oz Canned Crushed Tomatoes (high-quality)
  • 500 g / 17.5 oz Shelf-Stable Potato Gnocchi
  • 120 ml / ½ cup Double Cream (Heavy Cream, Min. 35% fat)
  • 1 small bunch Fresh Basil (Approx. 15-20 leaves, roughly torn)
  • 1 tablespoon Olive Oil
  • Sea Salt and Freshly Ground Black Pepper (To taste)

Instructions:

  1. Heat the olive oil in the large skillet over medium-high heat. Add the sausage meat (removed from casings). Break it up vigorously using the back of the spoon. Cook for 6-8 minutes, stirring occasionally, until deeply browned and fully cooked through. Drain off any excessive accumulated fat if necessary.
  2. Pour the canned crushed tomatoes directly into the skillet with the sausage. Bring the mixture to a gentle simmer. Scrape the bottom of the pan thoroughly with your spoon to lift all the browned bits (the fond) into the sauce. Season generously with salt and pepper. Reduce the heat to medium-low and simmer for 5 minutes.
  3. Add the entire packet of shelf-stable gnocchi directly into the simmering sauce. Stir gently to ensure the gnocchi is fully submerged and separated. Cover the pan and cook for 3-5 minutes, or until the gnocchi begins to float to the surface, indicating they are cooked and tender.
  4. Remove the skillet from the heat. Stir in the double cream until the sauce changes to a smooth, creamy pink. Taste and adjust the final seasoning if needed. Stir through two-thirds of the fresh, torn basil. Serve immediately, garnishing each bowl with the remaining fresh basil leaves.