Name: Gnocchi with sausage ragu
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 6 thin italian pork sausages; 2 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 2 bacon rashers, rind removed, chopped; 1/4 cup chopped flatleaf parsley, plus extra to serve; 1 800g can chopped tomatoes with basil; 1/2 cup white or red wine; 1/2 cup chicken stock; 1 500g packet potato gnocchi; 1/3 cup freshly grated parmesan; mixed salad, to serve

Ingredients

6 thin italian pork sausages

2 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

2 bacon rashers, rind removed, chopped

1/4 cup chopped flatleaf parsley, plus extra to serve

1 800g can chopped tomatoes with basil

1/2 cup white or red wine

1/2 cup chicken stock

1 500g packet potato gnocchi

1/3 cup freshly grated parmesan

mixed salad, to serve

Method

1.Remove casings from sausages; break sausage meat into bite-sized pieces.

2.Heat oil in a large frying pan over moderate heat. Cook onion and garlic, stirring, 5 minutes, or until onion softens.

3.Increase heat to high. Add sausage meat and bacon; cook, stirring, 5 minutes, or until browned, breaking up sausage meat with back of a wooden spoon.

4.Add parsley, tomatoes, wine and stock. Reduce heat; simmer, uncovered, 25 minutes, or until sauce thickens.

5.Cook gnocchi in a large saucepan of boiling salted water 3-5 minutes, or until they float to the surface. Drain well.

6.Toss gnocchi in sauce. Spoon gnocchi and sausage ragu into bowls. Sprinkle with parmesan and extra parsley. Serve with salad.