|1||Onion, finely chopped|
|2 Tbsp||Olive oil|
|600 g||Pork sausages, coarse-textured Italian-style (Main)|
|½ cup||Red wine|
|2 cans||Crushed tomatoes, 400g each (Main)|
|2 Tbsp||Tomato paste|
|2 Tbsp||Fresh oregano|
|1||Salt & freshly ground pepper, to season|
|50 g||Butter, melted|
|800 g||Floury potatoes, peeled (Main)|
|2 cups||Plain flour|
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- Squeeze sausage meat from skins, discard sausage skins and place meat in a bowl. Heat a saucepan, add oil and onion to cook for 5 minutes over a medium heat until soft and golden.
- Add sausage meat and cook for 5 minutes, breaking up the lumps with a wooden spoon. Add wine and simmer for 2 minutes, then add crushed tomatoes and tomato paste and simmer for 15 to 20 minutes or until well-reduced, stirring occasionally.
- Stir in oregano and season with salt and pepper to taste. Serve as a pasta sauce for gnocchi, or other pasta shapes, if preferred.
- Cook potatoes in boiling salted water for 20 to 30 minutes, until very tender. Drain well then return potatoes to the pan and shake pan over a gentle heat to drive off any extra moisture. Mash and sieve potatoes to produce a smooth purée.
- While potato purée is still warm, mix in the melted butter, beaten egg and salt. Mix in three-quarters of the flour to form a slightly sticky dough. Turn dough out onto a floured work surface and knead, mixing in remaining flour as you knead.
- Roll dough into 2cm-thick long sausage shapes, then cut into 1cm pieces. Shape pieces by rolling over the tines of a fork to give traditional ridged shapes, or leave plain if preferred. Place finished gnocchi on a lightly floured tea towel, until ready to cook.
- Bring a large saucepan full of salted water to the boil. Add gnocchi in two to three batches and cook for 3 to 4 minutes, or until pieces float to the surface, indicating gnocchi is cooked. Remove with a slotted spoon. Serve tossed with Italian sausage and tomato sauce.