Crispy Gnocchi with Sausage Meatballs

Here I'll show you a simple way to make crispy pan fried gnocchi. Paired with a sausage meatball ragu, this truly is the perfect comfort food dinner! Serves two, perfect with a side of garlic bread for a date night dinner.

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Ingredients (check list):

  1. 14oz / 400g Gnocchi
  2. 14oz / 400g Chopped Plum Tomatoes (see notes)
  3. 6 Pork Sausages (see notes)
  4. 1/4 cup / 60ml Red Wine
  5. 1/4 cup / 20g Freshly Grated Parmesan, plus extra to serve
  6. 2 small cloves of Garlic, minced
  7. 2 tbsp Unsalted Butter
  8. 1 small White Onion, finely diced
  9. 1 tbsp Tomato Puree (Tomato Paste in US)
  10. 1 tbsp Olive Oil, or as needed
  11. 1 sprig each: Rosemary, Basil
  12. few Sage Leaves
  13. Salt & Black Pepper, to taste


Squeeze out the meat from the sausage skins & roll 5-6 mini meatballs from each sausage. Place to one side.
Pop your gnocchi in salted boiling for 2mins until they’re just about cooked through & the water is completely cloudy. As soon as the first piece of gnocchi floats to the top, drain in a colander.
Melt butter in a pan over medium heat with a few sage leaves & add your gnocchi. Fry until crispy, shaking frequently. Season with salt & pepper then remove from pan.
Fry meatballs in olive oil until evenly browned. Push to the outside of the pan & add your onion. Fry until soft and beginning to brown, then add your garlic & fry for a minute longer.
Stir in tomato puree, then deglaze with the red wine. Simmer for a few mins to reduce down, then pour in tomatoes. Add a sprig of basil & rosemary, season with salt & pepper, then allow to simmer for 8-12mins. Once thickened, stir in your parmesan (add a splash of water if it thickens too much). Serve with crispy gnocchi & extra parmesan.

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