Dinners

Irish Sausage Ragù with Gnocchi

10 mins
Prep
20 mins
Cook
4
Servings

← Return to Menu

Ingredients

  • 6 high-quality Irish pork sausages
  • 1 tbsp olive oil
  • 1 medium onion, finely diced; 2 cloves garlic, minced
  • 1 tsp dried oregano or Italian seasoning
  • 1 can (400g) chopped tomatoes; 2 tbsp tomato purée
  • 100ml vegetable or beef stock
  • 500g store-bought potato gnocchi
  • Fresh parmesan cheese or mature Irish cheddar, grated; Fresh basil leaves

Method

  1. Using a sharp knife, slice along the length of each sausage and squeeze the meat out of the casings, discarding the skins.
  2. Heat the olive oil in a large deep frying pan over medium-high heat. Add the sausage meat, breaking it up into small fragments with a wooden spoon as it browns, cooking for 5-6 minutes.
  3. Add the diced onion and garlic to the pan, cooking for another 3-4 minutes until the onion is translucent.
  4. Stir in the tomato purée, dried oregano, chopped tomatoes, and stock. Bring to a boil, then turn down the heat and let it simmer uncovered for 10-12 minutes until the sauce has thickened and intensified in flavor.
  5. While the sauce simmers, cook the gnocchi in a large pot of salted boiling water according to the packet instructions (they are ready as soon as they float to the surface, about 2-3 minutes). Drain well.
  6. Toss the drained gnocchi directly into the bubbling sausage ragù. Serve immediately with plenty of grated cheese and torn fresh basil.

An Italian-inspired, budget-friendly 30-minute weeknight dinner utilizing premium Irish pork sausages. By removing the meat from the casings, you get a fast, intensely flavorful ragù that pairs perfectly with pillowy store-bought gnocchi.