Crispy Gnocchi & Quick Sausage Ragu

Vacuum packed gnocchi is a great storecupboard stand by and is even quicker to cook than pasta. Frying the gnocchi to make golden and crisp isn’t absolutely necessary, but for an extra couple of minutes of cooking time, the result is interesting texture, colour and flavour. I’ve used Italian sausages which contain some chili and fennel, and so have amped up those flavours with extra spices. If you are using sausage with a different flavour profile, say a cumberland sausage try using herbs such as thyme and sage. You get the idea! 

Yield

2 servings 

Ingredients list

1 packet of ready made gnocchi, 16oz (454g) 

2 garlic cloves, chopped

4 Italian sausages

Cherry tomatoes 16oz (454g)

Fennel seeds, 1 teaspoon

Dried chili flakes, ¼ teaspoon

Olive Oil

Salt & Pepper

Arugula/Rocket to serve

Method 

In a pan large enough to hold the gnocchi, get the water boiling. 

Gently fry the chopped garlic in a splash of olive oil for a couple of minutes then add the fennel seeds and chili flakes. 

Remove the sausage meat from it’s casing and crumble into the pan with the garlic and spices. Fry until brown all over breaking up any larger pieces. 

Cut the cherry tomatoes in half and add to the sausage. Cook over a medium heat until most of the liquid from the tomatoes has evaporated, about 5-6 minutes. You want the ragu to be quite dry. 

Cook the gnocchi in the boiling water according to packet instructions, usually 2-3 minutes. 

Push the sausage ragu to one side of the frying pan and tip the drained gnocchi into the pan. You want a nice sizzle when the gnocchi hits the frying pan, and should only take a minute or two to turn golden and crispy. 

Combine the gnocchi and ragu, and serve with a handful of arugula/rocket if you like.