~/recipes $ cat gnocchi-pork.md

Gnocchi with Spicy Pork Sausage and Roasted Tomato Sauce

Spicy pork sausage, roasted tomato, red wine. Pan-toasted gnocchi.

Prep15 minCook45 minServes4

Ingredients

Roasted Tomato Base

  • 4 Roma tomatoes, quartered
  • 150 g cherry tomatoes
  • 4 cloves garlic
  • 1 Tbsp olive oil
  • 1/2 tsp mixed dried herbs
  • 1/2 tsp chilli flakes
  • 1 tsp salt
  • 1 tsp black pepper
  • 100 ml chicken stock

Sausage Sauce

  • 4-5 spicy pork sausages, skins removed
  • 2 Tbsp tomato paste
  • 100 ml dry red wine
  • 200 ml tomato puree (Leggo's or Mutti passata)

Gnocchi

  • 500 g store-bought gnocchi
  • to taste salt, for the cooking water
  • 1-2 Tbsp olive oil, for toasting (optional)

Finish

  • to taste fresh basil, torn
  • 1 tsp red wine vinegar or lemon juice
  • to taste black pepper
  • to serve parmesan, finely grated

Method

  1. Roast the veg. Toss the tomatoes in the olive oil, mixed herbs, chilli flakes, salt and pepper. Loosely wrap the garlic cloves in foil so they don’t burn. Air fry at 200C for 20 minutes, shaking halfway through.
  2. Blend the roasted veg. Blend the roasted veg and garlic with the chicken stock in a food processor or blender until smooth. For an even smoother sauce, pass it through a fine mesh sieve.
  3. Brown the sausage. Brown the sausage meat until it takes on good colour. I usually press it into one large disc in a pan, dice it with a knife, then briefly return it to the pan to finish. Remove the sausage but leave the rendered fat in the pan.
  4. Start the sauce. Cook the tomato paste in the rendered fat until it darkens slightly, then add the red wine and reduce by roughly half over low heat.
  5. Finish the sauce. Add the tomato puree, the blended roasted veg and the cooked sausage. Simmer over low heat for 10-15 minutes.
  6. Cook the gnocchi. Cook the gnocchi in boiling salted water until they float, about 3-4 minutes. Reserve a cup of the cooking water, then drain and let the gnocchi steam dry for 5 minutes.
  7. Toast the gnocchi (optional). Heat some olive oil in a separate pan and cook the gnocchi for 2-3 minutes on each side until golden.
  8. Finish the dish. Add the gnocchi to the sauce with a splash of the reserved cooking water and toss to combine. Stir through the basil, then add the red wine vinegar or lemon juice for acidity and season with black pepper. Serve with grated parmesan.