Roman-style gnocchi with sausage ragù
- October 2019
- Serves 6
- Hands-on time 30 min, oven time 30 min, plus chilling
A hearty sausage ragù, topped with cheesy gnocchi and sprinkled with basil leaves, is just the sort of dish to get you ready for the weekend.
If you’re left with any leftover ragù, take a look at this tagliatelle with sausage ragù, radicchio and hazelnuts recipe.
- 36.8g (16.4g saturated)
- 34.2g (8.4g sugars)
Next time, serve the ragù with cooked pasta or use a pack of ready-made potato gnocchi.
Make the gnocchi and ragù up to 2 days ahead and chill separately. Continue the recipe from step 3.
Roman-style gnocchi are made with semolina and traditionally oven-baked.
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