Gnocchi is one of my all time favourite carbs, following closely behind pasta, my one true love. So, a one pot, relatively healthy gnocchi dish that is simple and delicious is the kind of food I will always want to eat!
This recipe is super comforting and warming, especially on cold winter nights, and will convert anyone who might not be a big fennel fan. The typical aniseed flavour associated with it disappears when slow cooked with the sausages, tomatoes and herbs to make a big bowl that you’ll want to eat again and again. Plus, only having one dish to clean up at the end of it is a big bonus for me!
I’ve used reduced fat pork sausages in mine, but you could easily use full fat sausages or even chicken sausages, if you prefer. You could even use vegetarian sausages if you wanted to make it veggie. As always, my veggies come from The Fresh Fruit Shop.
One Pot Sausage and Fennel Gnocchi Ragu
Ingredients (serves 4)
1 tbsp olive oil
1 shallot, finely diced
2 cloves garlic, crushed
1 tsp fennel seeds
1 red chilli, deseeded and finely chopped (or use 1 tsp chilli flakes)
2 tsp Italian seasoning
1 fennel bulb, finely diced
6 reduced fat pork or chicken sausages, skins removed
2 tsp balsamic vinegar
500g gnocchi (I just used shop-bought)
Salt & pepper
Handful of fresh basil
Grated parmesan, to serve
1. Heat oil in a large saucepan, add the shallot and soften for 5 mins over a medium heat. Add the crushed garlic, chilli, fennel seeds, Italian seasoning and fennel. Cook for 5-10 more mins.
2. Add the sausage meat and cook until browned, then add the passata, half-fill the passata tub/carton with water and add to the pan. Add the balsamic vinegar, season generously with salt & pepper, then pop lid on and leave to simmer for 15-20 mins.
3. Remove the lid, add the fresh basil, roughly torn, and the gnocchi and cook for 5 mins. Give a final season to taste, divide between bowls and finish with grated parmesan!