Gnocchi with Sausage Ragu
Nutrition per serving
| Calories | 440 kcal |
| Protein | 13.9 g |
| Carbs | 44.4 g |
| Fats | 20.1 g |
| Saturated Fat | 4.8 g |
| Monounsaturated Fat | 9.9 g |
| Polyunsaturated Fat | 3.2 g |
| Sugars | 12.1 g |
| Fiber | 6.9 g |
| Sodium | 962 mg |
Ingredients
| Olive Oil | |
| Red Onion | |
| Garlic | |
| Fresh Rosemary | |
| Pork Sausage | |
| Balsamic Vinegar | |
| Chopped Tomatoes (canned) | |
| Basil Leaves | |
| Gnocchi |
1. Roughly chop basil leaves. Chop the garlic clove and dice the red onion.
2. Prepare a large saucepan of water to the boil.
3. In a frying pan, heat the olive oil over a medium to high heat.
4. Add to the frying pan the onion, garlic and rosemary and cook for 2–3 minutes, stirring occasionally.
5. One sausage at a time, squeeze tightly about a third of the way along its length to force the meat from the sausage skin – a small ball of sausage meat should come out of the end. Repeat the process until you have 9 balls of sausage meat. Discard the empty sausage skins.
6. Add the balls of sausage meat into the frying pan, and move them around the pan to coat in the oil, onion and garlic.
7. Increase the heat to high and pour in the balsamic vinegar, then let it bubble away to almost nothing.
8. Add the tomatoes and bring to the boil and allow to simmer for 5–6 minutes. Ensure the balls of sausage meat are fully cooked through.
9. At the same time add the gnocchi into the saucepan of boiling water and cook for about 2 minutes, or according to the packet instructions, then drain.
10. Plate up the gnocchi then top with the sausage ragu and garnish with the basil.