A hearty gnocchi dish with sausage in a robust red wine and tomato sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
INGREDIENTS (Serves 4-6)
- 6 Italian Sausage Links
- 3 tbsp Imported Extra Virgin Olive Oil
- 1 Red Onion, finely chopped
- 1 tsp Minced Garlic
- 1 jar Traditional Passata Sauce (24 oz)
- 2 tsp Fennel Seed
- ½ tsp Crushed Red Pepper
- ½ cup Dry Red Wine
- 1 lb Potato Gnocchi
- 1 tsp Fresh Parsley, chopped
Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
Sauté the onion and garlic until they become translucent. Remove the onion and garlic from the pan and set aside.
Add the remaining olive oil to the pan and the brown sausage links, turning the sausage links until all sides are equally browned.
Once browned, remove the sausage links from the pan and slice into ½ inch pieces, then return them to the pan and toss in the crushed red pepper and fennel seeds.
Add the sautéed onion and garlic back into the pan, stir in the passata sauce and red wine. Simmer for 5 minutes or until the sauce thickens.
Cook the gnocchi according to the package instructions, drain the water and add to the sausage ragu.
Toss until the gnocchi is fully coated with the sauce and transfer to a plate with fresh parsley sprinkled on top.