Gnocchi with sausage ragu

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Gnocchi with sausage ragu
  • 6 thin italian pork sausages
  • 2 tablespoon vegetable or olive oil
  • 1 medium brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2 bacon rashers, rind removed, chopped
  • 1/4 cup chopped flatleaf parsley, plus extra to serve
  • 1 800g can chopped tomatoes with basil
  • 1/2 cup white or red wine
  • 1/2 cup chicken stock
  • 1 500g packet potato gnocchi
  • 1/3 cup freshly grated parmesan
  • mixed salad, to serve


Gnocchi with sausage ragu
  • 1
    Remove casings from sausages; break sausage meat into bite-sized pieces.
  • 2
    Heat oil in a large frying pan over moderate heat. Cook onion and garlic, stirring, 5 minutes, or until onion softens.
  • 3
    Increase heat to high. Add sausage meat and bacon; cook, stirring, 5 minutes, or until browned, breaking up sausage meat with back of a wooden spoon.
  • 4
    Add parsley, tomatoes, wine and stock. Reduce heat; simmer, uncovered, 25 minutes, or until sauce thickens.
  • 5
    Cook gnocchi in a large saucepan of boiling salted water 3-5 minutes, or until they float to the surface. Drain well.
  • 6
    Toss gnocchi in sauce. Spoon gnocchi and sausage ragu into bowls. Sprinkle with parmesan and extra parsley. Serve with salad.


Use stock cubes to make stock. To reduce acidity of canned tomatoes, add a couple teaspoons of brown sugar.

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