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)
- 400ml whole milk
- 50g butter, cubed
- 100g freshly grated parmesan
- 200g semolina
- 2 medium free-range eggs, beaten
For the ragù
- 1 tbsp olive oil
- 1 small carrot, grated
- 1 stick celery, finely chopped
- 450g British free-range sausagemeat
- 500g jar passata with onion and garlic
- 3 tbsp chopped black olives
- 3 fresh basil sprigs, stems chopped and leaves separated
- Heat the oven to 200°C/180°C fan/gas 6. Gently bring the milk to the boil in a large, heavy-based pan, then whisk in the butter and most of the parmesan until melted. Slowly whisk in the semolina, being careful as the hot mixture can spit as it thickens. Cook over a medium heat, whisking continually for 2-3 minutes, until very thick and stiff. Remove from the heat and whisk in the beaten eggs, then season with plenty of salt and pepper. Spoon onto a large sheet of cling film, wrap/roll it into a log about 6cm wide, then put in the fridge to cool (see Make Ahead).
- Meanwhile, for the ragù, heat the olive oil in a large heavy-based pan and gently fry the grated carrot and celery for 5 minutes until starting to soften. Add the sausagemeat to the pan, increase the heat and cook for 10 minutes, breaking up the meat with a wooden spoon as it cooks. Add the passata, stir in the chopped olives and basil stalks, then simmer, stirring, for about (see Make Ahead)
- Remove the gnocchi log from the fridge and cut into 2cm slices. Drain the pasta, add to the sauce and mix to combine. Stir in the grated cheese, then remove from the heat and serve sprinkled with a little chopped parsley.
- Transfer the ragù to a medium-large baking dish, then arrange the gnocchi in a single layer on top, overlapping slightly. Sprinkle with the remaining parmesan, then bake in the oven for 30 minutes until golden brown on top. Scatter with basil leaves to serve.
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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Tagliatelle with sausage ragù, radicchio and hazelnuts
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