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Speedy Sausage & Bacon Ragu and Gnocchi
Speedy Sausage & Bacon Ragu and Gnocchi

Speedy Sausage & Bacon Ragu and Gnocchi

with Pesto Ciabatta, Cheese and Balsamic Rocket

Lily Stevens
Lily StevensPublished on February 11, 2025
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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.

Tags:
Family Friendly
•New
•15 min meal
Allergens:
Cereals containing gluten
•Sulphites
•Wheat
•Milk
•Egg

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.

Total10 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Cereals containing gluten, Sulphites May contain traces of: Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)

60 grams

British Smoked Bacon Lardons

120 grams

Sliced Mushrooms

300 grams

Gnocchi

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

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

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

Nutritional information

Energy (kJ)4367 kJ
Energy (kcal)1044 kcal
Fat50.9 g
of which saturates18.7 g
Carbohydrate101.4 g
of which sugars13.9 g
Dietary Fibre10.9 g
Protein44.5 g
Salt7.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan
•Colander
•Large Saucepan

Cooking Instructions and Tips

Get Frying
1

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

b) Once hot, add the sausage meat, bacon and mushrooms. 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. 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.

Boil the Gnocchi
2

a) Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

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.

Toast the Ciabatta
3

a) Meanwhile, halve the ciabatta.

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

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

Build the Flavour
4

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.

Finishing Touches
5

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

Serve Up
6

a) Share the gnocchi and ragu 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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