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Sausage ragu with gnocchi

By: Admin
Region: Indian
Dish:Vegetarian - Others
Servings: 4
Time to Prepare: 20 Mins


-2 tbsp olive oil, plus extra (optional)
-454g pack 50% less fat Cumberland sausages
-1 onion, sliced
-1 celery stick, roughly sliced
-5g fresh oregano, leaves chopped
-5g fresh rosemary, leaves chopped
-1/2 tsp crushed chillies
-2 tbsp balsamic vinegar
-400g tin chopped tomatoes
-400g tin cherry tomatoes
-3 tbsp tomato purée
-150ml red wine
-500g pack gnocchi​
-10g rocket leaves, to serve
-Parmesan, to serve (optional)


- Heat the oil in a large saucepan over a high heat and squeeze the sausage meat out of its skins and into the pan in bite-sized pieces. Add the onion, celery and carrot, and cook for 3-4 mins until golden in places. Add the herbs, crushed chillies, balsamic vinegar, tomatoes, tomato purée and wine; stir well. Bring to the boil, then reduce the heat and simmer for 8 mins, stirring occasionally, until reduced and the sauce is thick; season well.

-Meanwhile, cook the gnocchi to pack instructions. Drain well, then stir into the sausage ragu. Serve garnished with rocket; scatter with grated Parmesan and drizzle with a little extra olive oil, if you like.


Healthy and tasty recipe.

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