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Speedy Sausage Ragu and Gnocchi
Speedy Sausage Ragu and Gnocchi

Speedy Sausage Ragu and Gnocchi

with Garlic Baguette, Mozzarella, Pesto and Balsamic Rocket

Get 50% off 1st box + free snacks for life!

Looking for a taste of everyday luxury? This Speedy Sausage Ragu and Gnocchi is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:
Wheat
•Cereals containing gluten
•Sulphites
•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: Wheat, Cereals containing gluten, Sulphites)

120 grams

Sliced Mushrooms

2 unit(s)

Demi Garlic Baguettes

(Contains: Cereals containing gluten, Wheat 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

Energy (kJ)5157 kJ
Energy (kcal)1232 kcal
Fat63.2 g
of which saturates26.6 g
Carbohydrate117.3 g
of which sugars18.3 g
Dietary Fibre11.7 g
Protein49.2 g
Salt7.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Baking Tray
•Large Saucepan
•Colander

Cooking Instructions and Tips

PDF
Get Frying
1

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.

Bake the Baguette
2

a) Meanwhile, bring a large saucepan of water to the boil with ½ 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.

Boil the Gnocchi
3

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.

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.

c) Meanwhile, drain and tear the mozzarella.

Finishing Touches
5

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.

Serve Up
6

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.

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