Gnocchi with sausage ragù

Ingredients

For 1 serving

• Potato gnocchi220 g
• Italian sausage50 g
• Tomato passata120 g
• Onion20 g
• Parmigiano Reggiano5 g
• Red wine40 ml
• Saltto taste

Contains: gluten, lactose, sulphites,

Method

1. Peel and finely chop the onion; remove the skin from the sausage and crumble it.
2. Brown the sausage and onion in a dry non-stick pan over medium heat for 5 minutes, until the sausage is golden and the onion translucent.
3. Deglaze with the red wine and let it bubble for 1–2 minutes over high heat; add the tomato passata and a pinch of salt, cover and cook over low heat for 15 minutes, until the sauce is thick. Meanwhile bring a pan of water to the boil.
4. Salt the water and add the potato gnocchi; lift them out with a slotted spoon as soon as they float, after 1–2 minutes.
5. Toss them gently in the ragù for a minute and finish with the grated Parmigiano Reggiano.