This delicious sausage and tomato sauce mixed with homemade gnocchi is perfect for whipping up a delicious, comforting dinner. Mixed with spinach, fresh basil and mozzarella to produce a classic home cooked dinner in no time. This recipe was created by Zars Kitchen, @zarskitchen. The gnocchi was made using our Eppicotispai Pasta Starter Kit - the perfect set for anyone looking to start making their own fresh pasta from home.
Watch our youtube video for a step by step tutorial!
- 1.5kg russet or Maris Piper Potatoes
- 350g plain flour
- Semolina for dusting trays
- Olive oil
- 1 onion, finely chopped
- 8 garlic cloves, crushed
- 200g nduja
- 800g tinned chopped tomatoes
- 240ml stock
- 1 tbsp balsamic vinegar
- Sea salt
- Black pepper
- 900g fresh gnocchi
- 200g spinach, shredded
- Small bunch of basil, torn
- 250g fresh mozzarella, torn
- Wash the potatoes without peeling them and place them in a saucepan covered with cold water, bring to a boil.
- Bring to a boil and continue to cook for 20 minutes after water has boiled, then dust your work surface with flour.
- While the potatoes are still hot, mash them with a potato ricer, then lay the mashed potatoes out on a large surface and sift the flour over the top of the potatoes.
- Work the flour into the potato until it becomes soft and pliable, if you feel the dough is too soft just add more flour.
- Roll out the dough into logs about 2 cm thick and cut them into small pieces. Using a gnocchi stripper place flatten each piece onto the board and roll with your thumb to create the shape with ridges (watch the youtube video above for the process).
- Arrange the gnocchi on a tray dusted with semolina, cover with a damp cloth until ready to use
For the sauce:
- Heat the olive oil in a large saucepan over medium heat and sauté the onion until translucent. Add the garlic and sauté for another minute.
- Add the Nduja, stirring to break it up until it melts with the heat
- Tip in the tinned tomatoes, stock and balsamic vinegar, season with sea salt and freshly ground black pepper, stir to combine and bring the sauce to a boil.
- Reduce the heat to low and simmer for about 30 minutes until the flavours develop.
- Add the fresh Gnocchi and the spinach directly into the sauce and cook for 2 minutes. Adjust salt and pepper to your liking.
- Stir in the torn basil then remove into an oven proof serving dish. Dot with the torn mozzarella and grill for 3 minutes, or until the cheese is melted and golden.