Gnocchi with mushroo

Tuscan sausage and porcini sauce with gnocchi

  • Serves 4
  • Ready in 50 min
  • Easy
Simple, rustic and fantastically rich, this easy recipe for Tuscan sausage and gnocchi is what real Italian cooking is all about.

Nutritional info per serving

  • Calories1149kcals
  • Fat74.2g (32.9 saturated)
  • Protein31.2g
  • Carbohydrates90.6g (6.3g sugar)
  • Salt5.4g

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  • 600g good-quality pork sausages
  • 25g dried porcini mushrooms
  • 1 tbsp olive oil
  • 50g butter
  • 1 onion, finely chopped
  • 250g chestnut mushrooms, sliced
  • 4 garlic cloves, chopped
  • 1 tbsp chopped fresh rosemary
  • 200g can chopped tomatoes
  • 4 tbsp double cream
  • 800g gnocchi
  • 50g shaved Parmesan, to serve


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

From September 2006

Main Ingredients:

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