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 going 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?
For this recipe, I used 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 and 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). Transfer the chicken to a plate and set aside.
- 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 tomatoes. 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 crushed red pepper flakes are next to go into the pan.
- Season with salt and pepper. Stir to loosen up any brown bits on the bottom of the pan
- 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. Cook (with lid slightly ajar), until sauce has thickened slightly and chicken and sausage are fully 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 according to 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.
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.
Tips for Making This Recipe
- I added a little cream to the tomato sauce, 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.
- Crushed red pepper 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 Yummy Chicken Recipes
If you make this comforting gnocchi recipe, be sure to leave a comment below!
Chicken and Sausage With Gnocchi in Tomato Sauce
- 4 tablespoons olive oil, divided
- 1 pound skinless chicken thighs (boneless or bone-in)
- ¾ teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 4 Italian sausage (pork sausage), about 1 pound
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes, tomatoes roughly mashed with a potato masher to break up before using
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ to 1 teaspoon crushed red pepper flakes, or to taste
- 1 cup water, rinse out the empty can of tomatoes and use that water
- ½ cup heavy cream (whipping cream)
- small rind Parmesan cheese
- 1 pound store-bought skillet gnocchi, about 3 cups
- Chopped or torn fresh basil leaves, garnish to taste (optional)
- Chopped fresh thyme (leaves only), garnish to taste (optional)
- Grated Parmesan cheese, garnish to taste (optional)
- Heat 2 tablespoons of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat. Note: The pan should have a lid for use later.
- Season chicken thighs with ¼ teaspoon each of salt and black pepper. Place chicken in the pan and brown for 3 to 4 minutes on one side. Flip the chicken to the other side and brown for another 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- Heat remaining 2 tablespoons of olive oil in the pan. Add the sausages to the pan and brown for 3 to 4 minutes on one side. Flip the sausages to the other side and brown for another 3 to 4 minutes. Transfer the sausages to a plate and set aside. Note: Chicken and sausage are NOT cooked at this point.
- Add onion and cook, stirring often, until softened, about 3 to 5 minutes. Stir in garlic and cook for 1 minute.
- Stir in tomato paste. Cook for 1 minute.
- Stir in tomatoes, basil, thyme, crushed red pepper flakes (I like to use 1 teaspoon, but you can use less or omit, if you like), and remaining ½ teaspoon each of salt and black pepper. Stir to loosen any brown bits stuck on the bottom of the pan.
- Stir in water and heavy cream. Place Parmesan rind into sauce. Return the chicken and sausage to the pan, tucking into the sauce.
- Bring to a simmer (you want to maintain a gentle bubbling as it's cooking), cover with lid slightly ajar and cook, stirring occasionally, for 35 minutes or until chicken and sausage are fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit and the internal temperature of the sausage reaches 160 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat chicken cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert the instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. To check the internal temperature of the sausage, insert the instant-read meat thermometer into the end of the sausage. Remove the thermometer from the food after checking the temperature.
- During the last 5 to 10 minutes of cook time on the chicken and sausage, start to cook gnocchi in a separate pot according to package instructions.
- Once chicken and sausage are fully cooked through, as well as gnocchi, remove the Parmesan rind, if used, and discard. Transfer chicken and sausage to a clean plate.
- Stir cooked gnocchi into the pan of tomato sauce, ensuring it's coated in the sauce. Place chicken and sausage on top. Garnish (if desired) with basil, thyme, and grated Parmesan cheese. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!