Gnocchi with pork sausage ragu

Gnocchi with pork sausage ragu

Today's recipe is created by Olivia Galletly from The Hungry Cook. A foodie for as long as she can remember, Olivia is a believer in the power of food to bring people together. She is happiest standing around the kitchen sharing a bottle of wine with good friends and family, chatting and arguing about flavour combinations.

"Food has always been the focal point of any social gathering in my family and this way of life has stayed with me."  
In addition to food blogging, photographing food and  experimenting in the kitchen, Olivia works from Monday to Friday as a studio artist for an advertising company. 


GNOCCHI WITH PORK SAUSAGE RAGU

Servings:4

Difficulty: Medium

Wine pairing recommendation: Cellar Selection Pinot Noir


INGREDIENTS

SAUSAGE RAGU
3 tbsp olive oil
1 onion, finely diced
3 sticks of celery, finely diced
1 carrot, finely diced
1/2 tsp oregano
4 cloves of garlic, minced
1 medium chili, diced
500g/17oz good quality pork sausage (we like pork and fennel)
1 large handful of parsley, finely chopped
1 tbsp tomato paste
2 x 400g tins of tomatoes
1 cup/4.2oz chicken stock
1/4 cup/1oz of red wine
salt and pepper to taste
Parmesan & Basil to garnish

GNOCCHI
5 large baking potatoes (we use Agria)
5 tablespoons flour
1 egg yolk
1/8 of a nutmeg, finely grated
salt and pepper


METHOD

GNOCCHI
Preheat the oven to 180°C/356F. 

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/0.6" in width. Using a sharp knife slice into 2cm/0.8" long pieces. Cook gnocchi in small batches, using a slotted spoon transfer pieces into a colander to cool.

SAUSAGE RAGU
Preheat oven to 150°C/300F

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 meat 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. 

TO ASSEMBLE
Gently fold gnocchi into ragu and garnish with parmesan. Return to the oven for 5 minutes until cheese has melted. Sprinkle over fresh basil and serve. 

 

Previous Article

Italian inspired wholemeal asparagus tart

Next Article

British Airways first class passengers to be served Hawke’s Bay Pinot Noir