Tuesday, 2 March 2010

Quick Mid-week Dinner

Gnocci with Sausage Tomato and Fresh Fennel

1 4oog tin chopped tomatoes
2 tbsp tomato purée
2 cloves garlic, crushed
1 bulb fennel, thinly sliced
1 tbsp olive oil
6 good quality pork sausages, skin removed meat chopped
130ml red wine
1 500g pack fresh Gnocci
Basil leaves to serve
Freshly grated Parmesan to serve

Heat the oil in a large frying pan and add the onion and fennel, fry gently for 5 minutes, add the garlic and fry for a further 2 minutes, stir in the thyme and sausage meat.  Continue stirring until the sausage is cooked through, 6-7 minutes.

Add the wine and cook for 2 minutes to let it reduce, add the tomatoes and purée.  Simmer for 10 minutes while you cook the Gnocci in boiling salted water.  Drain and mix with the sausage mixture.

Serve topped with grated Parmesan and a few Basil leaves.

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