Tuscan sausage and porcini sauce with gnocchi recipe

By Catherine Hill

  1. Serves 4
  2. Ready in 50 minutes
  3. Rating

Simple, rustic and fantastically rich, this hearty recipe is what real Italian cooking is all about.

tried and tested
Tuscan sausage and porcini sauce with gnocchi


  1. 600g good-quality pork sausages
  2. 25g dried porcini mushrooms
  3. 1 tbsp olive oil
  4. 50g butter
  5. 1 onion, finely chopped
  6. 250g chestnut mushrooms, sliced
  7. 4 garlic cloves, chopped
  8. 1 tbsp chopped fresh rosemary
  9. 200g can chopped tomatoes
  10. 4 tbsp double cream
  11. 800g gnocchi
  12. 50g shaved Parmesan, to serve


  1. 1. Skin the sausages and set aside the sausagemeat. Place the dried porcini mushrooms in a bowl, cover with 400ml hot water and set aside.
  2. 2. Heat the olive oil in a deep, frying pan over a medium-high heat. Add the sausagemeat and cook for 5 minutes, breaking up the meat into chunky pieces, until lightly browned. Remove with a slotted spoon and set aside.
  3. 3. Melt the butter in the same pan, reduce the heat slightly and add the onion. Cook gently for 5-6 minutes, stirring occasionally, until softened. Drain the soaked mushrooms, reserving the liquid, and chop. Add to the onion along with the chestnut mushrooms and cook for 3 minutes.
  4. 4. Return the sausagemeat to the pan, add the garlic and rosemary and cook for 2 minutes. Stir in the tomatoes and all but the last tablespoon of the mushroom liquid – discard the remaining tablespoon as this might be gritty. Bring to the boil, then reduce to a simmer for 20-25 minutes, stirring, until thickened. Stir in the cream and season.
  5. 5. Meanwhile, cook the gnocchi in a saucepan of boiling water for 3 minutes or until they have all risen to the surface. Drain well and divide between bowls. Spoon over the sauce and scatter with Parmesan to serve.

Nutritional info

Per serving: 1,149kcals, 74.2g fat (32.9g saturated), 31.2g protein, 90.6g carbs, 6.3g sugar, 5.4g salt

Wine Recommendation

Serve with a cool Italian beer. Or try a hearty rich Primitivo or Sicilian Syrah red wine.


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