Tomato, Sausage and Chilli Baked Gnocchi
BROUGHT TO YOU BY Mainland
Serves: 4
INGREDIENTS
1 tablespoon olive oil
1 brown onion, diced
1 red capsicum, core removed and finely chopped
3 pork sausages, about 270 grams
2 cloves garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon dried basil
¼-½ teaspoon dried
chilli flakes
400 gram can finely chopped tomatoes
1 teaspoon caster sugar
sea salt and ground pepper
500 grams fresh gnocchi
¾ cup Mainland Grated Mozzarella
¼ cup finely grated Mainland Parmesan block
TO SERVE
fresh basil leaves green salad
METHOD
Heat the olive oil in a large ovenproof frying pan over a medium heat. Add the onion and capsicum and fry for 5 minutes until softened.
Squeeze the sausage meat out of the casings into the pan. Use the end of a spatula or wooden spoon to break up the sausage meat until it closely resembles mince. Add the garlic, dried herbs and chilli flakes and fry briefly until aromatic. Add the tomatoes, sugar and ¼ cup water and cook over a low heat for 20 minutes, stirring regularly. Season with salt and pepper.
Preheat the oven to 180°C regular bake.
Bring a large pot of salted water to a low simmer, add the gnocchi and cook according to the packet instructions or until they are tender and float to the surface. Drain and add to the sauce. Sprinkle over the mozzarella and parmesan. Bake for 15-20 minutes or until the cheese is golden and bubbling.
TO SERVE: Top with fresh basil leaves and serve with a green salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.