Gnocchi Sardi with Sausage and Fennel Ragu
- 6 high-quality pork sausages (400g) with their skins removed
- 360g Gnocchi Sardi
- 1 onion, finely chopped
- 5 garlic cloves, crushed and chopped or grated
- 225ml of white wine, preferably dry
- 800ml passata or 2 x 400g can high-quality Italian chopped tomatoes
- 100ml water (rinse out tomato can/jars and add)
- 1.5-2tsp fennel seeds
- 2 bay leaves
- Some strands of saffron (optional)
- Olive oil
- Black pepper
- Using a skillet or deep-frying pan, sauté the onion and garlic with the fennel seeds and bay leaf in a splash of olive oil until soft and they begin to colour
- Break-up the sausage meat into pieces and stir in.
- Regularly stirring, cook until perfectly brown and, using the back of the spoon, gently break apart the sausage meat to ensure a more even browning.
- Add the saffron strands and cook for 1 min.
- Add the wine and reduce until one quarter remains.
- Add the passata/chopped tomatoes, rinse out the jar with the water and add to the pan.
- Season well with salt and black pepper and cook down for between 15-20 mins until the sauce has thickened. NB. Have a potato masher to hand to gently mince the pork and tomatoes to create a smoother (not smooth) sauce.
- Meanwhile, boil a pan of salted water and add the Gnocchi Sardi. Cook until al dente.
- Drain the Gnocchi Sardi, remove the bay leaves and mix the pasta with the ragu.
- Serve immediately with the finely grated cheese and a glass of Italian white wine.