Sausage Ragu Gnocchi Bake
Say hello to my Sausage Ragu Gnocchi Bake, your new go-to winter comfort recipe! Hidden in this ragu are tender lentils and mushrooms, which is my hack for making mince or sausage based meals go further during the winter months; and to get some extra goodness into this comforting meal. I used a variety of products from Countdown (AD) and made the most of their Great Price for Winter products, which helped create this affordable and soul-warming dish, and is a great way to keep costs down this winter.
Serves 4* | Prep Time 10 minutes | Cook Time 35 minutes
Ingredients
Olive oil
1 onion, diced
1 Tbsp dried Italian or mixed herbs
6 pork or beef sausages of your choice, casings removed
250g mushrooms, cleaned and finely diced
400g tin lentils, drained
2 x 400g tin diced tomatoes**
1 Tbsp worcestershire sauce
Pinch of sugar
1 - 2 500g store bought pack of gnocchi
3/4 cup grated cheese of your choice
Fresh basil to serve, if desired
Ingredients
Olive oil
1 onion, diced
1 Tbsp dried Italian or mixed herbs
6 pork or beef sausages of your choice, casings removed
250g mushrooms, cleaned and finely diced
400g tin lentils, drained
2 x 400g tin diced tomatoes**
1 Tbsp worcestershire sauce
Pinch of sugar
1 - 2 500g store bought pack of gnocchi
3/4 cup grated cheese of your choice
Fresh basil to serve, if desired
Method
- Preheat your oven to 200 degrees celsius fan bake. Place an oven-safe frying pan over a medium heat with a generous drizzle of olive oil. Once hot, saute the onion and dried herbs for a few minutes, or until the onion begins to soften.
- Crumble the sausage meat into the pan, and use a wooden spoon to break the sausage meat until small pieces whilst cooking until golden in colour. Add the mushrooms and drained lentils, and cook for a further 2-3 minutes or until the mushrooms have cooked down.
- Lower the heat, then add the tinned tomatoes and stir to combine. Season with salt and pepper, then stir in the worcestershire sauce and sugar to taste. Simmer for 10-15 minutes, or until the ragu has thickened and the tomato has reduced. If only four portions are required, remove half of the ragu and set aside into a freezer-safe container to use for later.
- Whilst the ragu is cooking, cook one gnocchi pack for 4, or two packs for 8, as per pack instruction. Once cooked, drain, then gently fold into the ragu.
- Sprinkle the cheese over the ragu, then bake for 10 minutes or until the cheese has melted and just browned. Garnish with fresh basil if desired, then serve and enjoy!