Keto Creamy Sausage Gnocchi
A rich and comforting pasta dish that combines pillowy gnocchi with savory sausage in a luxurious cream sauce brightened by tomato paste and fresh basil. The sauce strikes a perfect balance between classic alfredo richness and the bright acidity of tomatoes, while Italian sausage adds hearty protein and flavor depth. Ideal for weeknight dinners when you want something satisfying but achievable, this dish comes together in under 30 minutes using quality store-bought gnocchi. The key is properly dissolving the tomato paste into the cream base and finishing with starchy pasta water to create a silky sauce that coats every dumpling.
Ingredients
- 2 Tbsp olive oil
- 4 pieces sausage links, 5 inch or precooked cut into half-inch chunks
- 1 onion, chopped
- 2 garlic cloves
- 2 cups heavy cream
- 1 can tomato paste, 6 ounce
- ½ cup fresh basil, chopped
- salt
- pepper
- 1 pound vacuum-packed imported gnocchi, or morepenne pasta1 poundshape
different texture but absorbs sauce well
- ½ cup Parmesan cheese, freshly grated plus extra for garnish
Instructions
- 1
Heat olive oil in large saute pan over medium heat and saute onion for 4 minutes
- 2
Add sausage and cook another 4 minutes
- 3
Add garlic and cook for 2 minutes
- 4
Reduce heat to low and add cream and tomato paste, stirring well to dissolve tomato paste
- 5
Increase heat to medium-high and bring to simmer, cook until thick for about 3 minutes
- 6
Stir in fresh basil and season with salt and pepper to taste
- 7
Bring large pot of salted water to boil and cook gnocchi for about 8 minutes until tender or according to package directions, drain and reserve pasta water
- 8
Add gnocchi to sausage mixture with pasta water and gently stir together
- 9
Taste and adjust seasoning, garnish with remaining basil and Parmesan cheese
Tips
Reserve pasta water before draining - the starch helps bind the sauce and creates the perfect creamy consistency without breaking.
Dissolve tomato paste completely into the cream on low heat to prevent lumps and ensure even distribution of flavor throughout the sauce.
Use quality imported gnocchi for the best texture - they hold their shape better and have superior flavor compared to fresh or homemade versions.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Sauce may separate slightly when cold.
Sauce can be made 1 day ahead without gnocchi. Reheat gently and add cooked gnocchi just before serving.
Serve immediately while hot in warmed bowls with additional Parmesan and fresh basil on the side.
Common Mistakes
Dissolve tomato paste completely to avoid lumps in the sauce.
Don't skip reserving pasta water - it helps bind the sauce properly.
Avoid overcooking gnocchi as they become mushy and fall apart.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh gnocchi instead of vacuum-packed?
Yes, but reduce cooking time to 2-3 minutes as fresh gnocchi cook much faster than dried. Watch carefully to avoid overcooking.
What if my sauce breaks or separates?
Remove from heat immediately and whisk in reserved pasta water gradually. The starch will help re-emulsify the sauce back together.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of milk or cream to restore the sauce consistency.