Health conscious Archives

Curry recipes

Beef brisket ragù

6 hours

Baked rosemary lamb sausage and spinach gnocchi

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

500 g Woolworths rosemary lamb sausage
2 T olive oil
1⁄3 cup dry red wine
1 sprig rosemary
1 x 400 g can Italian whole peeled tomatoes, crushed
200 g Swiss chard, trimmed and shredded
500 g Woolworths potato gnocchi
150 g mozzarella, shredded
50 g Parmesan, grated
sea salt and freshly ground black pepper, to taste

Method

Brown the sausage in the oil. Add the wine, rosemary and tomatoes with their juice. Simmer, covered, for 10 minutes, then remove the sausage and slice. Continue simmering the sauce, uncovered, for 10 minutes, or until slightly reduced and thick. Return the sliced sausage to the sauce. Check the seasoning.

Preheat the oven to 180°C. Drop the Swiss chard and gnocchi into a large saucepan of boiling, lightly salted water. Cook for 2 minutes, or until the gnocchi oat to the surface. Drain well.

Mix the gnocchi and spinach with the sausage and tomato sauce and check the seasoning. Turn into a lightly oiled baking dish, about 25 x 15 cm. 4 Top with the mozzarella and sprinkle over the grated Parmesan. Bake for 15 minutes, or until golden and hot.

Cook's note: I love this robust, rustic dish – it’s really easy to put together and makes a filling supper.

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Baked rosemary lamb sausage and spinach gnocchi

Baked rosemary lamb sausage and spinach gnocchi

Ingredients

Method