We didn’t intend to share this recipe (so there won’t be an IGTV, forgive us) but after we both innocently shared a picture of dinner to our personal pages, the requests came flying in so here you have it! Nick made this sausage ragu using venison sausages (venison that he’s harvested himself) but you can use any snags and can use pasta if you aren’t a gnocchi fan! Hope you’ve had a happy long weekend, filling your faces as we have.
Sausage Ragu Gnocchi
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Serves: 4 - 6 People
- Prep time: 10 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 40 minutes
- Serves: 4 - 6 People
- 6 Sausages, (we used venison but can use any type of sausage)
- 1 Brown onion
- 1 knob Butter
- 1 handful Thyme
- 1 glass Red wine, (rest of bottle is for you)
- 2 tins Tomatoes
- 1 Lemon
- 6 balls Bocconcini
- 1 small handful Fresh basil
- 1 small handful Mushrooms
- 4 good handfuls Gnocchi, (or can use pasta)
Preheat oven to 150C.
Pot on stove on low to medium heat.
Add a knob of butter.
Add finely chopped onion to pot and add contents of the sausages. Break up the meat and brown the meat and onions for 5 minutes.
Add glass of red wine, tinned tomatoes, small handful of thyme leaves and zest of lemon into pot.
Put pot into the oven for 1.5 hours.
If still residual liquid after 1.5 hours, take the lid off and leave on the stove to reduce further.
Cook gnocchi as per instructions in boiling water.
When gnocchi nearly done, pop handful of sliced mushrooms into a hot pan with butter. Once gnocchi done in boiling water, add into pan to finish and crisp up for a couple of minutes.
Squeeze lemon juice onto ragu and then combine the ragu, gnocchi and mushrooms together.
Tear some bocconcini and fresh basil leaves over the top and grate on some parmesan.