Cherry Tomato & Sun-Dried Tomato Gnocchi (with Vegetarian Sausage)

Creamy Cherry Tomato & Sun-Dried Tomato Gnocchi with vegetarian sausage — a quick, flavorful 30-minute meal perfect for weeknights!

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Course Main, Main Course

Cuisine American, Italian

Servings

Ingredients

▢ 500g mini gnocchi use regular gnocchi or pasta if preferred
▢ 1 tbsp sun-dried tomato oil sub olive oil
▢ 2-3 cups cherry tomatoes
▢ ¼ cup sundried tomatoes, finely chopped
▢ 2-3 Italian sausages I used gardein vegan
▢ 1 tbsp quality balsamic vinegar
▢ salt & pepper to taste

Optional Toppings

▢ Grated Parmigiano-Reggiano
▢ Fresh oregano or basil, for garnish

Instructions

Bring a pot of salted water to a boil for the gnocchi.
While the water heats, place a large pan over medium heat and add the sun-dried tomato oil.
Slice or crumble the sausages into bite-sized pieces. Add them to the pan with the cherry tomatoes. Cook for about 8–10 minutes, stirring occasionally, until the sausages are browned and the tomatoes blister and soften.
Add the finely diced sun-dried tomatoes and minced garlic. Stir and cook for another 2–3 minutes until fragrant.
Cook the gnocchi according to the package directions (usually 2–3 minutes). Reserve about ¼ cup of the cooking water, then drain.
Add the cooked gnocchi to the pan with the sausage and tomato mixture. Pour in the reserved pasta water and the balsamic vinegar. Stir until everything is well combined and coated in the sauce.
Taste and season with salt and pepper.
Serve topped with grated Parmigiano-Reggiano (if using) and fresh oregano or basil. Buon Appetito!

Video

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

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