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!
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/ serving 4 people
/ serving 4 people
Honey Garlic Sausage, uncased
Salt and Pepper*
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.