Photography: Tim Roberts | Styling: Michele Cranston | Recipe: Kim Coverdale
This one pot sausage and capsicum gnocchi is everything you want from a midweek dinner: rich, saucy, and ready in 40 minutes.
Sweet caramelised onion sausages, tender capsicum and juicy cherry tomatoes simmer together in a garlicky tomato sauce, while pillowy fresh gnocchi soaks up all that flavour. A splash of cream and a handful of grated Parmesan make it irresistibly comforting, and because it all cooks in one pan, cleanup is a breeze.
Ingredients
Method
Heat oil in a large frying pan on medium-high heat. Add onion. Cook, stirring, for 3–5 minutes or until softened.
Squeeze sausage mince from skins and add to pan. Cook, breaking up lumps into smaller pieces, for 5 minutes or until browned all over. Add capsicum. Cook for 3 minutes. Stir in garlic, capers and half the chilli. Cook for 1 minute or until fragrant.
Add crushed tomatoes, stock and vinegar. Season. Bring to a simmer. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes. Add cherry tomatoes and gnocchi. Simmer for 5 minutes or until the gnocchi is tender, adding spinach in the last minute of cooking. Remove from heat. Stir in cream and parmesan.
Serve sprinkled with the remaining chilli, extra parmesan and basil.
Beef and caramelised onion sausages add sweetness that balances the tomato and chilli, but any thick, good-quality sausage — pork, Italian, or chorizo — will work well.
The sausage and tomato sauce freezes well on its own, but it’s best to add the gnocchi fresh when reheating, as gnocchi can become mushy after freezing.
Yes, the cream is optional and mainly adds richness. The dish is still delicious without it — the parmesan will still give it a lovely, savoury finish.
