This is a quick and simple dish, ideal for lunch or dinner. Fresh cherry rather than tinned tomatoes helps to make a rapid, bright sauce underscored by the pesto’s rich smoky flavours. A cheat’s ragu, if you like. Add a crispy salad with watercress and rocket for a rounded meal.

Ingredients

150g pork sausages (around 2 -3, depending on size), cut into 2cm rounds

2 tbsp Early Harvest Olive Oil

200g cherry tomatoes, halved

Salt and black pepper

1.5 tbsp Oak Smoked Paprika Pesto

200g ready-made potato gnocchi

50g parmesan

Ingredients

150g pork sausages (around 2 -3, depending on size), cut into 2cm rounds

2 tbsp Early Harvest Olive Oil

200g cherry tomatoes, halved

Salt and black pepper

1.5 tbsp Oak Smoked Paprika Pesto

200g ready-made potato gnocchi

50g parmesan

1

Place a small frying pan on a medium heat and when hot, add 1 tbsp olive oil and the pork sausage. Fry for 2 – 3 minutes, shaking the pan so the sausage begins to colour on all sides. Increase the heat a little and add the tomatoes and season with salt and pepper. Cook for 5 minutes, shaking the pan from time to time, so the tomatoes begin to colour and break down. Add around 125ml water and stir to create a rough sauce. Reduce for 1 minute then add the pesto and stir to combine. Taste and add more salt and pepper if you think it needs it. Set aside till ready to use.

2

Place another small frying pan on a medium heat and when hot, add 1 tbsp olive oil and then the gnocchi. Fry for 2- 3 minutes or until light golden brown, before turning the gnocchi over and cooking for a further 2 – 3 minutes. Check the gnocchi is ready by cutting one in half – it should be soft and pillow-like on the inside and crispy on the outside. Whilst the gnocchi are cooking, warm the sauce (to speed things up you can start cooking the gnocchi whilst you are still making the sauce). If the sauce looks a little thick, add a splash of water. Add the gnocchi to the sauce and toss to coat. Divide between bowls and grate the Parmesan on top.

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