HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSausage & Leek Summer Ragu
Sausage & Leek Summer Ragu

Sausage & Leek Summer Ragu

with Toasted Gnocchi

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Gnocchi are pillowy potato dumplings that are delicious when doused with sauce. We're jazzing up this recipe by taking gnocchi a step further – pan-frying them until they're crispy and golden-brown turns this dish into something special. A delicious sausage and leek ragu brings out the delicious flavour of the gnocchi in this spring favourite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Honey Garlic Sausage, uncased

113 g

Leek, sliced

56 g

Parmesan Cheese


9 g


2 box

Crushed Tomatoes

1 tbsp

Italian Seasoning


113 g

Baby Spinach

1000 g


(ContainsSulphites/Sulfite, Wheat/Blé)

Not included in your delivery

1 tbsp


2 tbsp

Unsalted Butter*


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate109 g
Sugar12 g
Dietary Fiber5 g
Protein38 g
Cholesterol95 mg
Sodium2020 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* Roughly chop spinach. Peel, then mince or grate garlic.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter and swirl the pan to melt. Add 1 pkg gnocchi. Cook, stirring occasionally, until golden, 7-8 min. Season with salt and pepper. Transfer to a large bowl. Repeat with another 1 tbsp butter and remaining gnocchi. (NOTE: When cooking the second batch of gnocchi, reduce heat to medium, if needed. You don't want to smoke out your pan!)


When gnocchi is done, to the same pan, add sausage and half the Italian seasoning. Cook, breaking up sausage into smaller pieces, until slightly crispy and cooked through 6-7 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with pepper. Transfer to the bowl with gnocchi.


To the same pan, add 1 tbsp oil, then leeks. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and remaining Italian seasoning. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes and spinach. Cook, stirring occasionally, until slightly thickened and spinach wilts, 2-3 min. Season with salt and pepper.


To the large bowl with gnocchi and sausage mixture, pour over ragu. Stir to combine.


Divide ragu and gnocchi between plates and sprinkle over Parmesan.