Gnocchi with White Sausage and Rosemary Ragu
Use the camera icon to toggle the step by step photos on and off. An easy, flavour-packed white sausage ragu made with rosemary, white wine and garlic. Served with gnocchi and topped with Parmigiano Reggiano cheese.
Servings: 4 servings
Ingredients
Instructions
- Bring a large pot of water to a boil and salt it well. Finely chop the garlic and shallot and set aside.
- Heat around 1 tablespoon of olive oil in a large pan. Remove the sausage meat from the skins and add it to the pan, breaking it up with a wooden spoon into crumbs (photos 1 and 2).
- Brown the sausage meat well so there are some golden bits, then add the garlic, shallot and rosemary (removed from the stalk). Sauté on a medium heat until the shallot has softened. Add a pinch of salt and pepper (photo 3).
- Next, add the white wine and scrape any brown bits from the bottom of the pan and let it simmer for 1-2 minutes (photo 4).
- Add the gnocchi to the boiling water and boil until they float to the surface.
- At the same time, add the cream to the sausages with 1/4 cup (60ml) of pasta water and stir it through, letting it simmer while the gnocchi cook (photos 3 and 4).
- When the gnocchi are ready, transfer them to the sauce and stir to coat in the sauce. If the sauce is too thick, add another splash of pasta water until loosened.
- Serve in bowls with a grating of Parmigiano Reggiano on top.
Notes
- White wine - most Italian whites work well, such as Pecorino, Vermentino or Pinot Grigio. If you don't want to add alcohol, you can leave it out, but I recommend adding some pasta water at the same stage to deglaze the pan.
