Name: Gnocchi: Sausage Sauce (Gnocchi in Ragù di Salsiccia)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 1 dessertspoon finely chopped fresh rosemary; 400 g Italian sausage (fennel-seedy and slightly spicy if possible); 800 g (2 recipes) potato gnocchi; 4 tablespoons extra virgin olive oil; ½ teaspoon crushed dried chilli flakes; 3 cloves garlic, sliced; 600 g chopped tinned tomatoes

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

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