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Well, aren’t you glad it’s time for a little Italian?
Cause um, I SO am.
Gnocchi with ragu? Yes, please.
Am I totally annoying you now? SORRY. I have kind of been in this mood lately where I am saying weird things and acting all funny. My random texts are even better. Pretty sure my brother thinks I am going through an early twenty’s life crisis.
Pretty sure I just really like messing with him. I think it may be all these paint fumes, they are starting to get to my brain. UGH. Workers need to be done working already. Yes, yes, yes!!
See, what I mean? It’s all just getting to me. Like my mind needs a little time without hammers and saws and paint smells. Soon though…or hopefully soon!!
Ok, so now that we have all officially witnessed my craziness let’s talk about some Italian goodness! This crockpot Tuscan sausage and white bean ragu with buttered gnocchi is definitely going to make your favorites list.
Honestly, I do not know why on earth I don’t make more dishes like this. Ragu sauces are just so good, and a giant bowl of buttered gnocchi can almost NEVER be beat. It’s incredibly cozy and delicious.
Oh and SO easy!! You do not even need to brown the sausage before adding it the crockpot. Yes, I am serious, and I promise you will not end up with a clump of sausage because instead of browning the meat, I rolled the sausage into tiny little meatballs. I do this a lot with sausage, especially when I make another recipe we all simply call Penne. Normally I would recommend browning the meat first, it just gives the meat a great caramelization, but in this case, adding the meat directly to the crockpot adds so much flavor to the sauce because all the juices drip off directly into the ragu.
Also, I totally just did not want to dirty a pan, and even worse – dirty up my new stove! What? Well, it was cold and snowing, and I believe it was also a Saturday, I just wanted to toss everything in, forget about it and go back to sleep…gosh I love cozy winter days.
Double also, I have to say a huge thank you to everyone who left a comment on my Sunday post. I have slowly been working my way through each comment and trying to respond to everyone. Sorry if you have yet to receive a response, the way my comments work is pretty wacko and it’s hard to keep track of where I left off. Anyway, I just wanted to say THANK YOU to everyone, in case I missed ya. Your kind words and your tips all put a big smile on my face.
I feel a whole lot less embarrassed now, just excited to slowly make this place my own and show you guys what I come up with along the way! So thanks again!
Anyway, this ragu is perfect for a busy weekday or even a casual Saturday night of entertaining. I would definitely grab some extra crusty bread to mop up all that extra sauce. I’d also load up on the parmesan because, well that’s just me lovin’ my cheese, and hey, it’s winter and cheese just makes a dish that much cozier.
And even though I love gnocchi and highly recommend you use it, you can also use pasta. I think the gnocchi is spot on perfect here, but if you’re not a big gnocchi fan, like my dad (are you guys crazy?!?), or you just don’t have gnocchi on hand, any cut of pasta, or even a creamy polenta (YUM!), would work awesome.
Crockpot Tuscan Sausage and White Bean Ragu with Buttered Gnocchi.
Servings: 6 SERVINGS
Calories Per Serving: 602 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 of a sweet onion finely chopped
- 4 cloves garlic minced or grated
- 2 (28 ounce) cans whole san marzano tomatoes
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 leaves bay
- 1 1/2 teaspoons salt and pepper
- 1 pound ground spicy Italian sausage
- 1 bunch Tuscan kale roughly chopped
- 3 cups cooked white beans
- 1 pound gnocchi
- 2 tablespoons butter
- fresh basil and parmesan cheese for topping
Instructions
- Using your hands, crush the tomatoes over the bowl of a 4-8 quart crockpot. Add the onion, garlic, tomato paste, red wine, dried basil, dried oregano, bay leaves, salt and pepper. Give everything a good stir.
- Now grab the sausage and roll it into very tiny, bite size balls, adding the to the crockpot as you go. The smaller you can roll the balls, the better. Gently stir the sausage into the sauce. Cover the crockpot and cook on low for 6-8 hours. 30 minutes before serving, stir in the kale and white beans. Crank the heat up to high, cover and cook another 20-30 minutes.
- Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons butter and a little fresh basil + parmesan.
- To serve, divide the gnocchi among plates or bowls. Top with the ragu and then garnish with basil and parmesan. Enjoy!
Just promise me one thing. You will not, for any reason, skimp on the parmesan. K? GOOD. Now let’s make some ragu!
Hi! I came across your site a few days and made this recipe for an afternoon get together for friends. Great reviews all around. I am going to use the leftovers ragout on zucchini spaghetti tomorrow to switch it up from gnocchi. Look forward trying your other ideas.
Any ideas for serving the ragu without the gnocci (or other pasta)? I am considering making it but just serving it as a stew … or would it be too much like eating a bowl of spaghetti sauce (aka gravy) for dinner? We just don’t do much pasta or refined carbs in my house, but I love everything else about this recipe.
HI!!
So I think you need something else with this, what about spaghetti squash?? Does that work for you?
Yes, spaghetti squash is a regular dish on our house … as well as Zucchini noodles (aka noodles). Thank you!!
Oh perfect! Thanks Rachel! Enjoy!
Wow,
. I was in Tuscany last spring and I visited Chianti, Siena, Florence and San Gimigano.
I slept in a farmhouse in Colle Val di Elsa with pool and a beautiful garden
The farmhouse’s name was Pieve di San Martino.The apartments are clean and well and tastefully furnished.From the terrace you can enjoy a wonderful landscape in Chianti.
{great|wonderful|interesting|nice post.
One of the most characteristic towns that I visited in Tuscany is San Gimignano, nearVolterra. I stayed there during my last holiday in Tuscany, in a farmhouse really beautiful. There was a restaurant and a swimming pool overlooking sille towers. It’s called Farm Raccianello and both me and my familiars really enjoyed it.
I just made this! I love spicy foods, but I do have to say that the dish was very, very hot. (So much so I couldn’t eat it as is!). I had to mix a little marscapone cheese into the sauce because it was so spicy–but I’m from Chicago and we take sausage really seriously, so it might just be a local problem that the sausage I bought was so intense! Overall, I thought the dish was easy to make and amazing and I would definitely serve it to company. I love your recipes and haven’t had a bad one yet. Thanks, Tieghan!
WOW this was delicious! I found you on Pinterest yesterday and have made 2 meals of yours – they’ve both been easy and delicious!
Do you have a cook book? If not you should write one – I’d die to have your recipes in a book. Such beautiful photographs – you’re very talented!
Thanks!
Thanks Erica!! So happy you are enjoying my recipes! Now cookbook yet, but maybe sometime.
Thanks again for all the kind words!
Husband did the shopping and bought me Roma Tomatos instead or San Marzano.. should I add something to make it less acidic??
Hey Andrea!! I think those will be fine. No need to do anything extra unless the sauce get too thick. Then just add a little water to thin. Hope you love this!
I made this last night and my husband ate for a few minutes without speaking which was weird- then looked up and said “wow this is so good.” I agree- it was amazing! And I’ll take white beans in any recipe!
Haha!!! Know way that is so awesome!! So excited you both loved this, thanks for the kind words!!!
I can’t wait to make this tomorrow! I’ve been eyeing it for a week.
Question -I’m stock piling in preparation for a new baby. Could i cook A large batch and freeze the leftovers?
I think freezing this would work great!! 🙂 Congrats on the new baby!
We had this for dinner last night! Flavors were good, but it was sort of soupy even after 8 hours on low and an hour on high. made for yummy leftovers today though!
Really? Did you add any extra fluid by chance?
Very happy you enjoyed this, thanks!!
This is currently in my slow cooker as we speak! I accidentally threw in the kale with everything else so I hope it hasn’t cooked into oblivion when I get home this afternoon. 🙂 So excited to try this!
I think the kale should be fine! Hope you love this! 🙂
I made this for dinner last night, and it was excellent! A perfect hearty comfort food for a winter evening! Thanks for sharing!
Thanks Ally! Hope you are having a great week! 🙂
I LOVE ragu! I don’t make it often enough…probably because I”m making it on the stove. Why am I not using my crockpot? (hand smacks head)
Can I use sausage in the casing and just take out and crumble? Making today and bought sausage in links already.
Kerry, that is what I used when I made it.
Up, that works great!
You have such a fabulous food blog! I made this last night but I used spinach instead of kale, I also made homemade gnocchi. This recipe is definitely a keeper! Thanks!
Oh wow! THANK YOU! So happy you loved this! 🙂