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Sausage Bacon Ragu and Gnocchi

with Pesto Bread, Cheese and Balsamic Rocket
Lily Stevens
Lily StevensUpdated on November 04, 2025
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
945 kcal
Protein
: 
39.3g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Barley
  • Milk
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
  • Cereals containing gluten
  • Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

60 grams

British Smoked Bacon Lardons

120 grams

Sliced Mushrooms

300 grams

Gnocchi

(Contains: Wheat, Cereals containing gluten May contain traces of: Mustard, Soya)

1 unit(s)

Ciabatta

(Contains: Wheat, Cereals containing gluten, Barley May contain traces of: Cereals containing gluten, Rye)

32 grams

Pesto

(Contains: Milk)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

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

Energy (kJ)3955 kJ
Energy (kcal)945 kcal
Fat42.8 g
of which saturates15.9 g
Carbohydrate95.2 g
of which sugars14.7 g
Dietary Fibre10 g
Protein39.3 g
Salt7.2 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Frying Pan
•Colander
•Large Saucepan

Instructions

1

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the oil is hot, add the sausage meat, bacon and mushrooms and fry until the meat has browned and the mushrooms have softened, 5-6 mins.

c) Use a spoon to break it up as it cooks, then drain and discard any excess fat.

d) IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle. Cook bacon thoroughly.

2

a) Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the gnocchi.

b) 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.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

3

a) Meanwhile, halve the ciabatta.

b) Toast the ciabatta halves in your toaster until golden.

c) Spread half of the pesto onto the ciabatta toast then cut diagonally into triangles.

4

a) Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the sausagemeat.

b) Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.

5

a) Stir in the sun-dried tomato paste and half the cheese until melted.

b) Season with pepper.

c) Stir the cooked gnocchi into the sauce.

c) Add a splash of water if you feel it needs it.

6

a) Share the gnocchi and pasta sauce between your bowls.

b) Drizzle over the remaining pesto and sprinkle over the remaining cheese.

c) Top with the rocket and finish by drizzling over the balsamic glaze.

d) Serve the pesto ciabatta on the side.

Enjoy!

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