Sausage Gnocchi Recipe
An easy, delicious and quick gnocchi in tomato sauce recipe with pork sausages and Worcestershire sauce.
Servings 2 Servings
Calories 862kcal
Ingredients
- 250-300 g Pork Sausages 4 Total
- 1 Small-Medium Echalion or banana Shallot 35g
- 2 Garlic Cloves
- 200 g Tin of Chopped Tomatoes 7 oz
- 2 tablespoon Worcestershire Sauce
- 50 g Sundried Tomatoes in Olive Oil ¼ Cup
- 2 tablespoon Olive Oil Using the oil from the sun-dried tomatoes is best
- 400 g Potato Gnocchi 14oz
- Salt for Boiling Gnocchi
Instructions
- Heat a medium (24cm or 10") frying pan over a medium heat and add the olive oil. Add the sausages and brown them evenly on all sides; this will take around 10-12 minutes.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Cut the sun-dried tomatoes into a 5mm (¼") dice.
- Bring a pan of generously salted water to a boil (1 tablespoon for each 4 litres).
- When the sausages are browned, set them aside; don't worry if they are not cooked through.
- Add the shallots to the pan you cooked the sausages in and soften over a medium heat for 2-3 minutes.
- Add the garlic and cook for another minute.
- Throw in the sun-dried tomatoes, tinned tomatoes and Worcestershire sauce and stir everything together.
- Slice the sausages into rounds about 10mm (½") thick and add them to the pan along with the tinned tomatoes and cook for 6-7 minutes.
- After the sauce has been simmering for 3-4 minutes, cook the gnocchi as per the instructions on the packet, then drain them, reserving 75ml (⅓ cup) of the cooking liquid.
- Add the gnocchi to the sauce, stir everything together, using as much cooking liquid as required to get a nice sauce, then check for the need for more salt (it should not be needed) and serve.
Nutrition
Serving: 1 | Calories: 862kcal | Carbohydrates: 78g | Protein: 31g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 35g | Cholesterol: 121mg | Sodium: 1013mg | Fiber: 8g | Sugar: 17g
