Gnocchi in Sausage Gravy

Breakfast
Breakfast in Sausage Gravy

No doubt you’ve likely tried or at least heard of the American breakfast classic known as Biscuits & Gravy. One morning, while swirling some fork-and-knife biscuits through that breakfast sausage-peppered béchamel gravy, a light bulb went off. How about replacing the biscuits with fluffy pillow of gnocchi (pronounced “no-key”) and thinning out the gravy a bit into a more pasta-like sauce to embody it?! Folks, Gnocchi in Sausage Gravy (or “Sauce-age” Gravy) is now a thing and it will be the star of any breakfast, brunch or even dinner at any table! Whenever you choose to make it, it’ll be ready in just 10 minutes.

Watch the Video!

Gnocchi in Sausage Gravy

Heat The Water

Pot filled halfway with water
Begin by filling an 8-qt pot halfway with water and set to high heat to achieve a rolling boil. (TIP: it’ll boil more quickly if you use hot water from the tap).
Sauté pan with a tube of breakfast sausage in it
While the water’s heating, heat a sauté pan over medium-high heat. Once heated, add a tube of breakfast sausage to the pan.

Start The Sauce

Crumbled and browned sausage in pan
Sauté the sausage until browned and crumbly.
Adding butter to sausage
Add some butter to the pan…
Stirring the butter into the sausage as it melts
…and stir until melted into the crumbled into the sausage.
Adding flour to the pan
It’s time to give this sausage the roux treatment! Add some all-purpose flour…
Stirring the flour into the sausage
…and stir until it’ll fully absorbed by the buttery sausage meat.
Flour absorbed by the buttery sausage meat, making it a sausage roux.
We know have a sausage roux!

Cook the Gnocchi

Adding salt to the boiling pot of water
By now, your water will likely be boiling. Salt it…
Adding gnocchi to the pot of water
…and then add the gnocchi.

Finish The Sauce

Adding milk to the pan with the sausage
While the gnocchi cooks, add milk to the pan…
Adding seasoned salt, garlic powder and pepper to the pan with the milk
…along with some seasoned salt, garlic powder and pepper.
Stirring everything min the pan together
Stir and, once bubbling, reduce the head to medium-low, allowing it to simmer and thicken.

Strain The Pasta

Once the gnocchi is done cooking (which will be quick), reserve some pasta water (NOTE: we may or may not use later, but it’s wiser to have some in case we do).
Straining the cooked gnocchi through a colander in the sink.
Strain the gnocchi through a colander in the sink.

Marry It All

The sauce in the pan is bubbling.
Back to the sauté pan, you’ll notice the sauce will begin to thicken as it simmers.
Whisking the sauce until it thickens and forms a béchamel sauce.
Whisk for a few minutes as it continues to thicken. With the combination of a roux (flour and butter) and now milk, we have transformed this into what’s known as a béchamel sauce. Or, in this case, sausage (or sauce-age) gravy!
Adding the gnocchi to the pan with the sauce
Kill the heat and add the cooked gnocchi to the pan.
Tossing the gnocchi in the sausage gravy
Toss to coat in the sauce-age gravy and voila! All done! (TIP: If you want to cheese this up, it will now become a Mornay sauce! Feel free to add up to 1 cup or so of a shredded melty cheese of your choice, such as cheddar).
Adding pasta water to the sauce to thin it out, which is optional.
NOTE: As the sauce rests, it will continue to thicken. So if you want it thinner, add some of that pasta water until the desired consistency is reached.
The finished pasta in a bowl
Plate it up and top with additional pepper, if desired.

The Taste Test

Man showing bowl of gnocchi in sausage gravy
Ah, here comes the best part – showing off the simple creation you just made!
Man trying the gnocchi
Give it a try.
Man enjoying the gnocchi
And, my friends, breakfast (or lunch or dinner) is served! Gnocchi in Sausage Gravy, you’re my new favorite thing to wake up to! Goes GREAT with my popovers!
Yield: 6

Gnocchi in Sausage Gravy

Gnocchi in Sausage Gravy

No doubt you've likely tried or at least heard of the American breakfast classic known as Biscuits & Gravy. One morning, while swirling some fork-and-knife biscuits through that breakfast sausage-peppered béchamel gravy, a light bulb went off. How about replacing the biscuits with fluffy pillow of gnocchi (pronounced "no-key") and thinning out the gravy a bit into a more pasta-like sauce to embody it?! Folks, Gnocchi in Sausage Gravy (or "Sauce-age" Gravy) is now a thing and it will be the star of any breakfast, brunch or even dinner at any table! Whenever you choose to make it, it'll be ready in just 10 minutes.

Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

The Pasta

The Sauce

  • 1 pound ground breakfast sausage (get the kind found in a wrapped tube, not solid pre-cooked links—either regular or spicy)
  • 2 tablespoons (1/4 stick) salted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk or half-and-half
  • ½ teaspoon seasoned salt
  • ½ teaspoon garlic powder
  • ½–1 teaspoon black pepper, plus more for serving

Instructions

  1. Boil the Water: Fill an 8-quart pot halfway with hot tap water and bring to a rolling boil over high heat.
  2. Start the Sauce: Sauté the sausage meat in a nonstick 4.5- to 5-quart sauté pan over medium-high heat until crumbled and browned, 3–5 minutes. (NOTE: Do not drain the pot of the meat’s juices! We want that rich flavor in the sauce.)
  3. Stir in the butter until melted. Add the flour and stir until the sausage is fully coated.
  4. Cook the Gnocchi: Add the salt to the pot of boiling water and reduce the heat to medium. Add the gnocchi and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, reserve 1 cup of the pasta water and drain the gnocchi in a colander in the sink without rinsing it.
  5. While the gnocchi is cooking, return to the sauté pan and add the milk, seasoned salt, garlic powder, and pepper and whisk. Once simmering, reduce the heat to medium-low.
  6. Cook, whisking occasionally, for 1–2 minutes, until thickened; turn off the heat.
  7. Marry It All: Add the cooked and drained gnocchi to the sauté pan and toss to coat with the sauce. If you find you want a slightly thinner, creamier sauce, add ¼ cup of the reserved gnocchi water at a time and stir until the desired consistency is reached. Serve topped with more pepper, if desired. Goes great with my cheddar popovers!

Jeffrey's Tips

Want this cheesy? Toward the end of Step 6, as you’re whisking and the gravy thickens, add a few sprinkles of shredded Cheddar.

If you just want to use this recipe for a great biscuit gravy over actual biscuits, just skip the pasta steps!

If you want a thinner gravy that’s also a bit richer, sub more milk or cream for the pasta water in Step 7.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe