Helen RandellSausage and Fennel Gnocchi
May 25th 2010 10:40
At the Adelaide Hills Market, there is a seller there who has the best tasting pork sausages and small goods. The first time we saw him we were only going to buy a small package of ham, but we also bought some of his bacon and some fritz. Just as we were about to pay, he asked if we liked sausages, offering us a small piece of one he had just cooked with the words 'these are the best sausages in the world'. And they were pretty good - so we also bought some sausages. Now, I did walk away feeling a little bit like we had been scammed, but in all honesty all of the products were fantastic.
When I saw this recipe for gnocchi with tuscan sausage and fennel ragu, I knew straight away which sausages I wanted to use. The recipe calls for 6 Italian pork sausages, roughly chopped. Instead, I used the locally made produce, grilling them through first, before stirring them into the sauce. This way I was able to drain them of much of the fat which comes out during cooking.
Gnocchi with Tuscan Sausage and Fennel Ragu (from Delicious magazine May 2010)
2 tbs olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
6 Italian pork sausages, roughly chopped
2 tsp fennel seeds
1/2 tsp chilli flakes
1/3 cup dry white wine
2 cups passata
500g potato gnocchi
chopped leaf parsley to serve
Heat 1 tbs oil in a large pan over low heat. Add the onion and garlic and cook, stirring, for 8 minutes until softened. Turn the heat to medium-high and add sausages (if you are following original recipe). Brown all over then stir in the fennel and chilli and cook for two minutes until fragrant. Add the wine and simmer for 2-3 minutes then stir in the passata (and sausages if previously cooked). Season then simmer over medium heat for 5 minutes until cooked and thickened.
Meanwhile, cook gnocchi according to packet instructions. Drain then toss through the sauce and serve immediately with parsley.
Very rustic and satisfying.
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