The ultimate comfort food, a rich spicy sausage ragu with soft pillowy gnocchi. Gnocchi is really easy to make and only requires a few ingredients, if you don't have the time good quality store bought gnocchi will work well too. The ragu can be made a day in advance.
GNOCCHI WITH PORK SAUSAGE RAGU
3 tablespoons olive oil
1 onion, finely diced
3 sticks of celery, finely diced
1 carrot, finely diced
1/2 teaspoon oregano
4 cloves of garlic, minced
1 medium chili, diced
500 grams good quality pork sausage (I used pork and fennel)
1 large handful of parsley, finely chopped
1 tablespoons tomato paste
2 x 400gram tins of tomatoes
1 cup chicken stock
1/4 cup of red wine
salt and pepper to taste
Parmesan & Basil to garnish
5 large baking potatoes (I used Agria)
5 tablespoons flour
1 egg yolk
1/8 of a nutmeg, finely grated
salt and pepper
Preheat the oven to 180°C.
Place the potatoes on a baking tray and bake for 1 hour. Remove from oven and let cool slightly.
Slice in half and scoop out the middle and place in a ricer or bowl and mash until fluffy. Add the egg, flour, nutmeg and salt and pepper and combine.
Bring a large pot of water to the boil with 1 teaspoon of salt. Before shaping your gnocchi, test if the dough has a good consistency. Take a teaspoon of the dough and drop it into the boiling water. Gnocchi is cooked once it rises to the surface. Pay close attention as they can overcook in a matter of seconds! If you're finding your gnocchi is falling apart once cooked, add a little more flour to the dough.
Dust a flat surface with flour and divide the dough into 5 slices and roll each out into long ropes about 1.5cm in width. Using a sharp knife slice into 2cm long pieces. Cook gnocchi in small batches, using a slotted spoon transfer pieces into a colander to cool.
Preheat oven to 150°C
In a large oven proof pan, fry the onion, celery, carrot, oregano, garlic and chilli in olive oil on a low heat until softened. Squeeze the meat out of the sausage skins and add to pan.
Increase the heat to medium and fry for 5 minutes until mince is golden, break up the mince using a wooden spoon as you fry.
Add the tomato paste, tinned tomatoes, chicken stock, parsley and wine and bring to a simmer.
Cook in the oven for 1.5 hours. If it starts to dry out add a little water. Season with salt and pepper.
Gently fold gnocchi into ragu and garnish with parmesan. Return to oven for 5 minutes until cheese has melted. Sprinkle over fresh basil and serve.