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 love 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). 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!
Can I Use Pasta Instead?
For sure! If you’d rather serve the chicken and sausage with pasta instead of gnocchi, that would work. Penne, cavatappi, farfalle or rigatoni are all great options. Just cook the pasta according to the package instructions before adding to your tomato sauce.
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.
What To Serve With It
This recipe is quite substantial all on its own. However, if you want to pair it with some sides, go for it!
Some yummy options are a simple mixed green salad, roasted broccolini or garlic bread.
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
- 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, or regular potato gnocchi
- Chopped or torn fresh basil leaves, garnish to taste (optional)
- Chopped fresh thyme leaves, 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 more, to about an internal temperature of 175 to 185 degrees Fahrenheit.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.
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Tried this recipe?
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