Crispy Gnocchi with Sausage Meatballs
Paired with a sausage meatball ragu, this truly is the perfect comfort food dinner! Serves two, perfect with a side of garlic bread for a date night dinner.
Equipment
- Large Pot & Colander
- 12" Skillet & Wooden Spoon
Ingredients
- 400 g gnocchi
- 400 g plum tomatoes chopped
- 6 Pork sausages
- 60 ml red wine
- 20 g Parmesan cheese grated
- 2 cloves garlic
- 2 tbsp unsalted butter melted
- 1 White onion
- 1 tbsp olive oil
- 1 tbsp tomato puree/ paste
- Rosemary for garnish
- Basil for garnish
- Few sage leaves
- Salt as per taste
- Pepper as per taste
Instructions
- Squeeze out the meat from the sausage skins & roll 5-6 mini meatballs from each sausage. Place to one side.
- Pop your gnocchi in salted boiling for 2 mins until they’re just about cooked through & the water is completely cloudy. As soon as the first piece of gnocchi floats to the top, drain in a colander.
- Melt butter in a pan over medium heat with a few sage leaves & add your gnocchi. Fry until crispy, shaking frequently. Season with salt & pepper then remove from pan.
- Felt butter in a pan over medium heat with a few sage leaves & add your gnocchi. Fry until crispy, shaking frequently. Season with salt & pepper then remove from pan.
- Stir in tomato puree, then deglaze with the red wine. Simmer for a few mins to reduce down, then pour in tomatoes. Add a sprig of basil & rosemary, season with salt & pepper, then allow to simmer for 8-12 mins. Once thickened, stir in your Parmesan (add a splash of water if it thickens too much). Serve with crispy gnocchi & extra Parmesan.
