Ricotta Gnocchi In Sausage Fennll Ragu Recipe

Name: Ricotta Gnocchi In Sausage Fennll Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gnocchi; 1 1/2 lb. fresh ricotta (goat milk if possible); 1 c. unbleached flour, or as needed; 2 large eggs, beaten; 1 T chopped fresh Italian parsley leaves; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; 1/4 tsp freshly grated nutmeg; BASIC TOMATO SAUCE; 1/4 c.olive oil; 1 Spanish onion, chopped in 1/4 inch dice; 4 garlic cloves, thinly sliced; 3 T chopped fresh thyme (1T. dried); 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste; In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes m…; SAUSAGE FENNEL SAUCE; 2 pounds Italian sausage, removed from casing and crumbled; 1 tablespoon fennel seeds, toasted & ground; 1 tablespoon red chile flakes; 1 red onion, finely chopped; 1 bulb fennel, finely chopped; 1 carrot, finely diced; 1 rib celery, finely diced; 4 cloves garlic, sliced; 2 cups basic tomato sauce (recipe follows); Pecorino Romano, grated

Try this homemade Ricotta Gnocchi In Sausage Fennll Ragu recipe the whole family will love. Made with fresh ricotta, unbleached flour, eggs and T. Easy …

This Ricotta Gnocchi In Sausage Fennll Ragu relies on simple, everyday ingredients such as gnocchi, large eggs, beaten, salt and freshly ground black pepper. It comes together quickly and makes 4 servings, at about 948 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

Gnocchi
1 1/2 lb. fresh ricotta (goat milk if possible)
1 c. unbleached flour, or as needed
2 large eggs, beaten
1 T chopped fresh Italian parsley leaves
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp freshly grated nutmeg
BASIC TOMATO SAUCE
1/4 c.olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, thinly sliced
3 T chopped fresh thyme (1T. dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
SAUSAGE FENNEL SAUCE
2 pounds Italian sausage, removed from casing and crumbled
1 tablespoon fennel seeds, toasted & ground
1 tablespoon red chile flakes
1 red onion, finely chopped
1 bulb fennel, finely chopped
1 carrot, finely diced
1 rib celery, finely diced
4 cloves garlic, sliced
2 cups basic tomato sauce (recipe follows)
Pecorino Romano, grated

1
GNOCCHI
2
Drain ricotta in fridge at least 8 hours.
3
Place in medium bowl and gently stir in 1 c. flour, eggs, parsley, nutmeg, salt & pepper util a soft dough forms.
4
Forming gnocchi & place on baking sheet lined with a lightly-floured kitchen towel.
5
Refrigerate or freeze
6
BASIC TOMATO SAUCE
7
Heat olive oil over medium heat.
8
Brown onion and garlic .
9
Add thyme and carrot and cook 5 minutes more.
10
Add tomatoes and juice and bring to a boil, stirring often.
11
Lower heat and simmer for 30 minutes until thick. Season with salt.
12
(Makes 4 c. Keeps refrigerated 1 week, frozen up to 6 months.)
13
SAUSAGE FENNEL SAUCE
14
Brown sausage in heavy pan over high heat.
15
Add half fennel seeds and chile flakes.
16
Remove sausage from pan when cooked.
17
Brown onions, fennel, carrots, celery and garlic. Return sausage with remaining spices.
18
Stir in tomato sauce and simmer 30 mins.
19
Season well with salt and pepper.
20
Meanwhile, bring 6 quarts of water to boil and add 2 tablespoons salt.
21
Slip as many gnocchi at a time as will float freely into boiling water, stirring gently with a wooden spoon.
22
Cook until gnocchi rise to surface, about 5 minutes. (Cut into center - should be the same color and consistency all the way through.)
23
Scoop out & drain
24
Add to pan hot ragu, tossing gently to coat.
25
Top with Pecorino Romano and serve.

948

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Gnocchi, 1 1/2 lb. fresh ricotta (goat milk if possible), 1 c. unbleached flour, or as needed, 2 large eggs, beaten, and more.

Yes, Ricotta Gnocchi In Sausage Fennll Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
948 kcal
Category
Pasta & Noodles

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