Gnocchi in a rich picante sauc

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This is a great way to eat gnocchi  – it is a warming dish that looks wonderful, smells divine and there is enough here to feed 4 though I made it for two of us and there is just a small bowl left! I couldn’t help going back for just a little bit more! So easy to make too!

INGREDIENTS

500 gm gnocchi

2 x 400 gm tins of good chopped tomatoes

A small handful of basil leaves and their stalks.

3 cloves of garlic finely chopped

A splash of red wine.

4 sundried tomatoes cut into strips.

150 gm of cubed pancetta or lardon

6 to 8 slices of red jalapeños  – I use ones from a jar

Olive oil

METHOD

Add a good splash of olive to a pan, the garlic and the basil, including the stalks all finely chopped, and heat gently.

Now add the pancetta or lardon. fry for a minute or two until they begin to brown, then add the tomatoes. Bring to a gentle simmer, and add the jalapeños and the sun dried tomatoes. You could add a little tomato sauce or puree to taste but if your tinned toms are good quality you shouldn’t need anything.

Stir well and bring to a gentle rolling boil then turn right down – add a dash of red wine and leave to simmer for about half an hour until the sauce begins to thicken. Near the end cook the gnocchi in boiling water for two minutes – drain – and add to the sauce.

Leave on a low heat for another ten minutes to allow the gnocchi to soak up the flavours.

You could use balsamic instead of red wine of you wished  or leave it out altogether – tis up to you!

Serve in bowls with a light green salad.

A Winter Warmer of a Supper…tagliatelle with leeks and sausages

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A simple yet luxuriant dish to greet your family with on a Jack Frost nipping night.

Try and get hold of the best pork sausages you can – preferably Italian, if not, choose ones with a high meat content.

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For 4

6 sausages

50 gm salted butter

4 tbsps olive oil

1 leek, cut in half lengthways, sliced and rinsed

A small handful of fresh thyme leaves or a good level tbsp of dried

200 gm chestnut mushrooms, cleaned and sliced thinly

100 ml dry white wine

200 mll double cream

500 gm tagliatelle or pappardelle pasta

A good handful of chopped flat leaf parsley

Skin the sausages and place in a bowl. Add the thyme, and a little salt and a good grind of black pepper. Melt the butter in a  large frying pan – I used a sauté pan. Fry the sausage meat and the leek for 10 minutes on a medium heat, stirring and breaking up the sausage meat. Try to crumble the meat as it cooks and browns.

Add the mushrooms and cook for a further 5minutes. Pour in the wine and cook for another minute before pouring in the cream, stirring and cook for 2 minutes on a low heat now.

Set to one side away from the heat. 

Cook your pasta. Drain and tip back into the same pan. Pour over the creamy sausage meat mixture and the parsley and stir everything together well.

I promise you – this is a dish your friends and loved ones will want you to do again and again. I loved making it – another brilliant recipe from Gino D’Acampo. Grazie!

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