Caz Hildebrand, Jacob Kenedy

Gnocchi: Sausage Sauce

Gnocchi in Ragù di Salsiccia

Preparation info
  • Serves

    4

    as a starter
    • Difficulty

      Medium

Appears in
top 1000The Geometry of Pasta
The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

This recipe is not easily halved, but can be scaled up without difficulty and the sauce keeps well refrigerated or frozen.

Ingredients

  • 800 g (2 recipes) potato gnocchi
  • Sausage Ragù
  • 400 g Italian

Method

Cook the sausages in 1 tablespoon of the oil – in either a frying pan, or a hot oven. They don’t need to be cooked through, but set and slightly coloured. Cut into 2cm chunky rounds, and keep any pan juices.

In a fairly small pan, fry the garlic in the remaining oil until browned, but nowhere near burned. Add the chilli, then the tomatoes, sausages and their juices. Cook at a bare simme