Sausage and Porcini Ragù with Gnocchi
A rich Italian ragu recipe which marries together sausages and porcini mushrooms. The gnocchi dish is flavoured with rosemary, black olives and garlic.
Introduction
A fantastically rich, warming Italian ragù that’s also good over hot pasta such as tagliatelle.
Ingredients
| 25g | dried porcini mushrooms |
| 400g | great-quality sausages |
| 3 | garlic cloves, chopped |
| 1 tbsp | chopped fresh rosemary |
| 350g jar | tomato and basil pasta sauce |
| 75g | small black olives, drained |
| 500g | ready-made fresh gnocchi |
| 50g | shaved Parmesan, to serve |
Method
Place the porcini mushrooms in a small bowl, pour over 150ml boiling water and set aside. Squeeze the sausages out of their skins into a bowl and discard the skins. Heat a large non-stick frying pan and add the sausagemeat. Break up the meat with a wooden spoon to a lovely rough texture. Cook over a medium heat for 5 minutes until browned.
Blot off any excess fat with a little kitchen roll before adding the garlic and rosemary. Cook for a further 2 minutes until fragrant. Drain the mushrooms, reserving the soaking liquid, and add to the pan along with the pasta sauce. Add the soaking liquid, taking care to leave any grit behind in the jug. Add the olives, bring to a gentle boil and then simmer for 15 minutes until perfectly rich.
Meanwhile, cook the gnocchi according to the pack instructions and drain well. Divide among 4 warmed shallow bowls, spoon the hot sauce over and top with the Parmesan and a little extra fresh rosemary.
Make & take:
This sauce is all the better for being made the day before as the flavours will really develop overnight. Simply chill, double-bag in roomy food bags and pack into the cool box along with the gnocchi and Parmesan.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
