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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!

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

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
Ingredients

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

(ContainsMilk/Lait)

9 g

Garlic

2 box

Crushed Tomatoes

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

113 g

Baby Spinach

1000 g

Gnocchi

(ContainsSulphites/Sulfite, Wheat/Blé)

Not included in your delivery

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

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
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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!)

3

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.

4

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.

5

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

6

Divide ragu and gnocchi between plates and sprinkle over Parmesan.