Servings
2
Prep time
Cook time
Recipe
Ingredients
- 6 thick lamb, beef, pork or chicken gourmet sausages
- 1 tbsp olive oil, if needed
- 2 onions, finely chopped
- 3 cloves garlic, crushed
- 1½ tsp dried oregano
- 1½ tsp cumin
- 1½ tsp paprika
- ½-1 tsp chilli flakes
- 500g Grand Italian Potato Gnocchi
- 700mL good-quality passata
- 1 tsp brown sugar
- Rocket or spinach leaves, for serving Shredded or flaked parmesan, for serving
Method
- Use a sharp knife to cut along the length of each sausage. Remove the meat from the skins, then cut each sausage into 4 and roll each piece into a ball to make 24 meatballs.
- Place the meatballs into a large non-stick sauté pan and lightly fry the meatballs for 6-8 mins over a medium heat until browned. Use paper towel to wipe all excess fat from the pan.
- Add oil if necessary to the pan with the onion, garlic, herbs and spices and sauté for 5 mins or until the onions are soft. Toss in the gnocchi, sauté a further 2 mins, then stir through the passata and brown sugar, cover and simmer for 20 mins. Season to taste.
- Spoon the gnocchi and meatballs into serving bowls, top with rocket and parmesan. Serve immediately.
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