The ragu can be made 2 days ahead. Cover and refrigerate. Reheat and stir in the basil to serve.
Serves: 6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 clove garlic, crushed
sea salt and freshly ground pepper
500 grams lamb sausages
1 cup red or white wine
1 x 400 gram tin whole cherry tomatoes
handful of basil
METHOD
Heat the oil in a sauté pan and cook the onion, leek and garlic with a good pinch of salt until soft. Remove the skin from the sausages and add the meat to the pan. Break the sausage up with a wooden spoon and cook for 5 minutes until firm. Increase the heat and add the wine. Cook for a few minutes then stir in the tomatoes. Season and simmer gently for 10 minutes until the sauce has reduced and thickened. Stir in the basil. Transfer to a bowl and serve hot to spoon over the Gnocchi.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!