Tuscan sausage and fennel ragù with gnocchi
- May 2010
- Serves 4
- Takes 10 min to make, 20 min to cook
A true taste of the Italian countryside, this quick sausage ragù recipe is made even heartier by the inclusion of that all-round comfort food – gnocchi.
Or, if you can’t be persuaded by gnocchi, take a look at this similar version: sausage and fennel rigatoni pasta.
- 30.5g (9.3g saturated)
- 58.1g (3.5g sugar)
For a bolognese-style ragù, skin the sausages and break up with a spoon.
To freeze: make up to the end of step 2. Cool and freeze for up to 3 months. Defrost, then finish the recipe.
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