As far as 90% of my recipes go they seem to have a common theme – easy, one pot and like a warm hug in a bowl. This sausage tomato gnocchi pasta dish is no different. It is actually my favourite pasta dish EVER! And can also be substituted for double cream instead of tomatoes to make it a creamy dish. If you’re vegetarian put veggie sausages in instead of meat. So basically it’s a recipe for everyone and anyone and it works on so many levels. It’s got a warm kick from the chilli, heartiness from the chicken stock, freshness from the lemons, white wine and tomatoes and a good bit of stodginess from those little potato dumplings sent from heaven, aka gnocchi.
Time: 30 minutes
- 400g Pack of Good Quality Pork Sausages
- Bag of Fresh Gnocchi
- 1 x Onion
- 2 x Cloves of Garlic
- 2 x tbsp Capers
- Bunch of Fresh Parsley
- 1 x Lemon
- 1 x tbsp Chilli Flakes
- 1 Cup of Chicken Stock
- 1 Tin 400g Plum Tomatoes
- Knob of Butter
- Handful of Grated Parmesan
- Splash of White Wine
- Salt and Pepper
- Peel the onion and mince on a grater. Simmer the butter in a pan on medium to low heat and add the onion with a small sprinkling of salt. Cook for two minutes
- Squeeze the meat of the sausages out their casings and into the pan. Break apart with a wooden spoon (or whatever utensil you’re using to make this) and cook until sausages are browned (approximately 3 minutes)
- Chop the garlic, grate the lemon zest and chop the parsley stalks. Add to the pan along with chilli flakes, capers and the juice of the lemon. Also add a tiny splash of the caper brine just for good measure. Grind in plenty of black pepper and simmer for a couple of minutes.
- Add in the can of plum tomatoes and squash until the sauce is pulped. Then add the cup of chicken stock. The sauce will appear quite watery at this stage, turn up on high heat for a few minutes to bubble away.
- Turn the heat down and add a splash of white wine and the chopped parsley leaves.
- Whilst the sauce is simmering away, it should be thickening now, in a separate pan boil the fresh gnocchi for two minutes (or whatever the cooking instructions are on the packet). Drain off and add to the sausage mix. Stir through and serve with black pepper and a generous sprinkling of parmesan on top.
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