Ready for a little comfort food? Try this chicken and sausage with gnocchi in tomato sauce! Garnished with lots of grated Parmesan cheese and fresh herbs, it makes for one satisfying dinner the whole family will love!
Today I’m sharing a big pan of comfort food.
Hearty chicken and sausage? Check!
Pillowy gnocchi? Check!
A creamy tomato sauce? Check!
As far as comfort food goes, this chicken & sausage with gnocchi in tomato sauce has it goin’ on. It’s basically like a hug (in food form) from me to you!
It’s super easy to prepare and your family will go crazy over it (at least we do in our home).
What Type of Gnocchi Do I Use?
I opted for a ‘skillet’ style gnocchi (not sponsored, just enjoy the product). With this style of gnocchi you gently pan fry with butter instead of boiling.
You could totally use boiled gnocchi if you like. The choice is yours!
If you really want to go all out here, make homemade gnocchi!
How to Make Chicken & Sausage with Gnocchi in Tomato Sauce
Full details are in the recipe card below, but here are the basics:
- Heat some olive oil in a pan. Season chicken with a little salt and pepper and brown on both sides (not cooked at this point, we’re just looking for some colour). Remove from the pan and lay to one side on a plate for later.
- Do the same for the sausage, browning on both sides.
- Cook some onion until softened.
- Minced garlic goes next.
- Stir in tomato paste and cook for about a minute.
- Pour in canned tomatoes, scraping up any brown bits in the pan with a wooden spoon. Don’t toss that tomato can just yet. We’re going to rinse out later with some water to use in the recipe!
- Dried herbs and chili flakes are next to go into the pan.
- Season with salt and pepper.
- Rinse out the empty tomato tin with water and use 1 cup of that. Pour into pan.
- Stir in heavy cream.
- If you have a rind of Parmesan cheese hanging around in your fridge throw that into the pan. It adds so much flavour!
- Place browned chicken and sausage back into the pan and tuck in so they are mostly submerged in the creamy tomato sauce. Bring to a light simmer, cover ajar and cook until sauce has thickened slightly and chicken and sausage are completely cooked through. Check on partway through to ensure nothing is sticking. Once everything is cooked, remove Parmesan rind and discard. It has done its job!
- Meanwhile, cook gnocchi per package instructions.
- Stir gnocchi into the pan with tomato sauce (you can temporarily remove cooked chicken and sausage to stir in gnocchi if you wish). Once everything is done and into the pan, garnish (if you like).
- Serve some up.
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What Type of Chicken Do I Use?
For any type of dish like this, I love to use skinless chicken thighs because they can withstand the cooking time and still end up nice and juicy.
You can use bone-in or boneless thighs, whatever you like best.
The bone-in thighs may take a little longer to cook and cook time may vary depending on their size. Just cook until they’re completely cooked through.
More Tips for Recipe Success
I opted to dose the tomato sauce with a hit of cream … not a whole lot because I didn’t want to lose too much tomato flavour and wanted to keep that vibrant hue. When the cream is initially added to the tomato sauce, it has a pinkish hue, but turns more vibrant as the sauce cooks and reduces. If you want things creamier, feel free to add up to another ½ cup of cream.
Chili flakes were added here, but you could use less if you prefer. Or, if you like things really spicy, add more.
Garnish (like basil, parsley and grated Parmesan cheese) is totally recommended!
More Easy Chicken Recipes
Hope you love this comforting sausage, chicken and gnocchi recipe with tomato sauce!
Make this comforting gnocchi recipe? That’s awesome! Love it if you leave a comment below.
Chicken, Sausage and Gnocchi with Tomato Sauce
- 1 pound store-bought skillet gnocchi (cooked per package directions, about 3 cups)
- 4 tablespoons olive oil , divided
- 1 pound skinless chicken thighs (boneless or bone-in)
- ¾ teaspoon salt , divided
- ¾ teaspoon black pepper , divided
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- 1 pound Italian sausage (4 sausage)
- 3 tablespoons tomato paste
- 28 ounce can of whole peeled tomatoes (tomatoes crushed with hands prior to using or with potato masher. Also, reserve can for rinsing with water later. About a 796 millilitre can).
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ to 1 teaspoon crushed red pepper flakes or chili flakes (or to taste, optional)
- 1 cup water (rinse out can of tomatoes)
- ½ cup heavy cream (also known as 'whipping cream', 35% milk fat)
- small rind Parmesan cheese
- Fresh basil (garnish, optional)
- Fresh thyme (garnish, optional)
- Parmesan cheese (garnish, optional)
- Heat 2 tablespoons of olive oil in a pan (I like to use a 12-inch enameled cast-iron pan that's about 2.5 to 3 inches deep) over medium heat.
- Season chicken with ¼ teaspoon each of salt and pepper. Brown chicken on both sides (about 3 to 4 minutes per side). Remove from pan (you can place the chicken onto a plate) and and lay to one side for later.
- Heat another 2 tablespoons of olive oil in the pan and brown the sausages on both sides. Remove from pan (you can place the sausages onto a plate) and lay to one side for later. Chicken and sausage are NOT cooked at this point.
- Add onion and cook for 3 to 5 minutes. Add garlic and cook 1 minute more.
- Stir in tomato paste. Cook 1 minute.
- Stir in canned tomatoes, basil, thyme, chili flakes (I like to use 1 teaspoon, but you can use less or omit, if you like), remaining ½ teaspoon each of salt and pepper. Scrape bottom of pan with a wooden spoon to get any brown bits stuck on.
- Rinse out can of tomatoes with water and use 1 cup of that to stir into the pan. Also, stir in cream. Place Parmesan rind into sauce. Tuck in sausage and chicken into the sauce.
- Bring to a simmer, reduce heat to about medium-low so everything is at a low-ish simmer, cover ajar and cook for 35 minutes or until chicken and sausage are cooked through. Note: Check on partway through to ensure nothing is sticking. Remove Parmesan rind, if used.
- During the last 5 to 10 minutes of cook time on the chicken and sausage start to cook gnocchi. Once chicken and sausage are cooked, as well as gnocchi, remove chicken and sausage from the pan, stir in cooked gnocchi and place chicken and sausage on top. Garnish, as desired. Enjoy!
- I opted to dose the tomato sauce with a hit of cream … not a whole lot because I didn’t want to lose too much tomato flavour and wanted to keep that vibrant hue. When the cream is initially added to the tomato sauce, it has a pinkish hue, but turns more vibrant as the sauce cooks and reduces. If you want things creamier, feel free to add up to another ½ cup of cream.
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.