This Gnocchi with tomato and ‘Nduja recipe is the perfect way to warm up on chilly evenings. It’s simple to make and wonderfully comforting.
It’s the end of the week and the cold weather makes me crave comfort food. A big bowl of pillowy gnocchi tossed in a rich tomato and spicy ‘Nduja sauce hits the spot—quick to prepare, deeply satisfying, and ideal after a long walk or a lazy afternoon at home.
I love gnocchi for their light, cloud-like texture. They pair beautifully with a tomato sauce enriched by the smoky heat of ‘Nduja and the savory depth of Italian sausage. ‘Nduja is a spicy, spreadable Calabrian salami—use it sparingly the first time, as a little brings a lot of flavour and heat.
Gnocchi with Tomato and ‘Nduja
Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Serves: 4
This quick recipe produces a bright, fragrant tomato sauce studded with crumbled sausage and a hint of chilli from the ‘Nduja. It takes advantage of ready-made gnocchi so dinner comes together fast—perfect for weeknights or when you want minimal fuss with maximum comfort.
Ingredients
- 1 fat Italian sausage (remove from the skin)
- 1 tbsp ‘Nduja (adjust to taste)
- 500 g (about 1.1 lbs) passata
- 650 g (about 1.4 lbs) potato gnocchi
- 2 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1 small bunch fresh basil, roughly torn
- 1 tsp olive oil
- Salt and freshly ground black pepper, to season
Instructions
- Bring a large pot of salted water to a rolling boil.
- In a large frying pan, remove the sausage from its casing and brown it over medium heat. Break it into small pieces with the back of a wooden spoon as it cooks.
- Add the chopped garlic and 1 tsp of olive oil to the pan and fry for 30–40 seconds until fragrant but not browned.
- Pour in the passata, then add the ‘Nduja, dried oregano and torn basil leaves. Season lightly with salt and plenty of black pepper. Stir everything together and allow the sauce to simmer gently while the gnocchi cook.
- Add the gnocchi to the boiling water. Fresh or refrigerated gnocchi will quickly float to the surface when cooked—about 1–3 minutes depending on the brand. As soon as they float, drain them well.
- Turn off the heat under the sauce, add the drained gnocchi to the pan and toss gently until each piece is well coated in sauce. Serve immediately in deep bowls.
The result is a comforting dish where the soft gnocchi soak up the tomato ‘Nduja sauce. Serve with a scattering of torn basil and, if you like, a grating of Parmesan or pecorino. A crisp green salad or roasted winter vegetables make easy accompaniments.
Tips and Variations
- If you prefer less heat, reduce the ‘Nduja to half a tablespoon or substitute with a pinch of chilli flakes.
- For a lighter version, omit the sausage and increase the ‘Nduja slightly or use a spoonful of tomato paste for extra richness.
- Use store-bought gnocchi for speed or homemade potato gnocchi if you want to make the meal from scratch.
- If the sauce seems too thick, add a splash of the gnocchi cooking water when tossing—its starch helps the sauce cling to the pasta.
- Leftovers can be reheated gently on the stove with a splash of water or extra passata; be aware gnocchi can soften further after refrigeration.
Notes
This recipe was developed and tested using metric measurements; imperial measurements are approximate. Use good-quality passata for the best tomato flavour. ‘Nduja is quite spicy and punchy, so adjust to your personal tolerance for heat.
Helpful Info for All Recipes
- Extra virgin olive oil is used throughout unless otherwise stated.
- When using canned or jarred tomatoes, choose a reliable brand for the best flavour and consistency.
- Vegetables referenced in recipes are assumed to be medium-sized unless noted.
- Recipes may be developed using a fan (convection) oven unless specified otherwise.
- Nutrition information provided is an automatic estimate and should be used as a guideline only.
Nutrition
Calories: 416 kcal (approximate per serving)
If you try this recipe or any others, comments and feedback are always welcome—it’s lovely to hear how your version turned out. Enjoy a warm bowl of gnocchi on a chilly evening!
