Toulouse Sausage, Tomato and Garlic Gnocchi For One

Earlier this month I visited Harborne Farmer’s Market and stocked up on some more of Wenlock Edge Farm’s delicious Toulouse Sausages, which I have previously used in my Sausage Meatballs and Pesto Mash recipe. This time I’ve added them to a rich, garlicky tomato sauce and served it with fresh gnocchi to create a hearty, flavoursome meal.

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Ingredients:

  • 2 Toulouse sausages
  • 1/2 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp fennel seeds
  • 1 tsp paprika
  • 1 low salt beef oxo cube
  • 250g passata
  • 200-250g fresh gnocchi

Method:

  1. Preheat the oven to 200C or gas mark 6. Prick the sausages with a fork, then cook them in the oven for 15-20 minutes until cooked through
  2. Meanwhile, fry the onion and garlic in a splash of oil for 4-5 minutes until the onion has caramelised
  3. Add the fennel seeds, paprika, passata, beef oxo cube and a splash of water, then simmer for 10-15 minutes until the sauce has thickened
  4. Once the sausages are cooked, slice them into chunks and stir into the tomato sauce
  5. To a pan of boiling water, add the gnocchi and cook for 2 minutes until they rise to the surface of the water and have softened slightly
  6. Drain the gnocchi and stir it into the tomato sausage sauce, then serve

Tips and Ideas:

  • Sprinkle over some grated parmesan or mozzarella
  • Squeeze the sausagemeat out of the sausages and roll into mini meatballs
  • Use different flavoured sausages
  • Make your own gnocchi from scratch
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