Crockpot Tuscan Sausage and White Bean Ragu with Buttered Gnocchi.

Crockpot Tuscan Sausage and White Bean Ragu with Buttered Gnocchi.

6 servings
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.

Ingredients

  • a sweet onion

    finely chopped

    ½
  • garlic

    minced or grated

    4 cloves
  • cans whole san marzano tomatoes
    2
  • tomato paste
    3 tbsp
  • red wine
    ½ c
  • dried basil
    2 tsp
  • dried oregano
    2 tsp
  • leaves bay
    2
  • salt and pepper
    1 ½ tsp
  • ground spicy italian sausage
    1 lb
  • tuscan kale

    roughly chopped

    1 bunch
  • cooked white beans
    3 c
  • gnocchi
    1 lb
  • butter
    2 tbsp
  • fresh basil and parmesan cheese

    for topping

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons butter and a little fresh basil + parmesan.

  4. 4

    To serve, divide the gnocchi among plates or bowls. Top with the ragu and then garnish with basil and parmesan. Enjoy!

Crockpot Tuscan Sausage and White Bean Ragu with Buttered Gnocchi.

Crockpot Tuscan Sausage and White Bean Ragu with Buttered Gnocchi.

520 min6 servings602 cal

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About this Recipe

Slow Cooker Comfort: Crockpot Tuscan Sausage and White Bean Ragu with Buttered Gnocchi

Warm up with a bowl of Crockpot Tuscan Sausage and White Bean Ragu with Buttered Gnocchi, a dish that brings rich, comforting flavors to your table with minimal effort. This hearty slow cooker recipe is your answer for busy weeknights or a cozy weekend meal, letting your crockpot do all the hard work while you enjoy the delicious aromas filling your kitchen. With a prep time of just 10 minutes, you can set it and forget it, returning hours later to a perfectly cooked, soul-satisfying meal.

Imagine tender, spicy Italian sausage simmered slowly in a robust San Marzano tomato sauce, infused with fragrant garlic, dried basil, oregano, and a touch of red wine for depth. The addition of creamy white beans and vibrant Tuscan kale creates a perfectly balanced and incredibly satisfying ragu. It's the kind of dish that begs for extra crusty bread to soak up every last drop of that rich sauce, making it truly a winter warmer.

What truly elevates this Tuscan sausage ragu is serving it alongside pillowy, buttered gnocchi. The delicate texture of the gnocchi provides the ideal canvas for the savory ragu, making each spoonful an absolute delight. And, of course, a generous dusting of fresh Parmesan cheese and fragrant basil leaves takes this dish from simply delicious to truly unforgettable. For an extra kick, ensure you use ground spicy Italian sausage. If Tuscan kale isn't available, regular kale or even fresh spinach can be used, added in the last hour of cooking. Don't skip the red wine – it adds a crucial layer of flavor! This dish is perfect for gathering around the table, providing warmth and comfort on even the chilliest days.

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