- 600g good-quality pork sausages
- 25g dried porcini mushrooms
- 1 tbsp olive oil
- 50g butter
- 1 onion, finely chopped
- 250g chestnut mushrooms, sliced
- 4 garlic cloves, chopped
- 1 tbsp chopped fresh rosemary
- 200g can chopped tomatoes
- 4 tbsp double cream
- 800g gnocchi
- 50g shaved Parmesan, to serve
- Skin the sausages and set aside the sausagemeat. Place the dried porcini mushrooms in a bowl, cover with 400ml hot water and set aside.
- Heat the olive oil in a deep, frying pan over a medium-high heat. Add the sausagemeat and cook for 5 minutes, breaking up the meat into chunky pieces, until lightly browned. Remove with a slotted spoon and set aside.
- Melt the butter in the same pan, reduce the heat slightly and add the onion. Cook gently for 5-6 minutes, stirring occasionally, until softened. Drain the soaked mushrooms, reserving the liquid, and chop. Add to the onion along with the chestnut mushrooms and cook for 3 minutes.
- Return the sausagemeat to the pan, add the garlic and rosemary and cook for 2 minutes. Stir in the tomatoes and all but the last tablespoon of the mushroom liquid – discard the remaining tablespoon as this might be gritty. Bring to the boil, then reduce to a simmer for 20-25 minutes, stirring, until thickened. Stir in the cream and season.
- Meanwhile, cook the gnocchi in a saucepan of boiling water for 3 minutes or until they have all risen to the surface. Drain well and divide between bowls. Spoon over the sauce and scatter with Parmesan to serve.
- Serve with a cool Italian beer. Or try a hearty rich Primitivo or Sicilian Syrah red wine.