Speedy Sausage Ragu and Gnocchi
with Garlic Baguette, Mozzarella, Pesto and Balsamic Rocket
Our Speedy Sausage & Bacon Ragu and Gnocchi is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
120 grams
Sliced Mushrooms
2 unit(s)
Demi Garlic Baguettes
(Contains: Wheat, Cereals containing gluten May contain traces of: Sesame)
300 grams
Gnocchi
(Contains: Wheat, Cereals containing gluten May contain traces of: Mustard, Soya)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
25 grams
Sun-Dried Tomato Paste
1 ball(s)
Mozzarella
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Pesto
(Contains: Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the sausage meat and mushrooms. Fry until the meat has browned and the mushrooms have softened, 5-6 mins.
d) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.
a) Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt.
b) Place the garlic baguettes on a medium baking tray.
c) When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
a) When boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.
b) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
a) Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the sausage meat.
b) Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.
c) Meanwhile, drain and tear the mozzarella.
a) Stir in the sun-dried tomato paste and the cheese until melted. Season with pepper.
b) Stir the cooked gnocchi into the sauce.
c) Add a splash of water if you feel it needs it.
a) Share the gnocchi and ragu between your bowls.
b) Drizzle over the pesto.
c) Top with the rocket, scatter over the mozzarella and finish by drizzling over the balsamic glaze.
d) Serve the garlic baguettes on the side.
Enjoy!
