Delicious UK – (10)October 2019

make it every day.

deliciousmagazine.co.uk 105

F R I DAY N IGH T

MEAL

RECIPE

AND

FOOD

STYLING:

SOPHIE AUSTEN-SMITH.

PHOTOGRAPH:

CLARE

WINFIELD.

STYLING:

LUIS

PERAL

Sausageragùtoppedwith

cheesygnocchiisjustthe

sortofdishtogetyou

ready for the weekend

hotmixturecanspitwhenthickand

bubbling.Cookovera mediumheat,

whiskingcontinuallyfor2-3minutes,

untilverythickandstiff.Remove

fromtheheatandwhiskinthebeaten

eggs,thenseasonwithplentyofsalt

andpepper.Spoonontoa largesheet

ofclingfilm,wrap/rollit into

a logabout6cmwide,thenputin

thefridgetocool(seeMakeAhead).

2 Meanwhile,fortheragù,heatthe

oliveoilina largeheavy-basedpan

andgentlyfrythegratedcarrotand

celeryfor5 minutesuntilstarting

tosoften.Addthesausagemeat

tothepan,increasetheheatand

cookfor 10 minutes,breakingup

the meat with a wooden spoon as

it cooks.Addthepassata,stirin

thechoppedolivesandbasilstalks,

thensimmer,stirring,forabout

10 minutes(seeMakeAhead).

3 Removethegnocchilogfrom

thefridgeandcutinto2cmslices.

4 Transfertheragùtoa medium-

largebakingdish,thenarrange

thegnocchiina singlelayeron

top,overlappingslightly.Sprinkle

withtheremainingparmesan,then

bakeintheovenfor 30 minutes

untilgoldenbrownontop.Sprinkle

withbasilleavestoserve.

PERSERVING577kcals,36.8gfat

(16.4gsaturated),26gprotein,

34.2gcarbs(8.4g sugars), 2.1g salt,

2.7g fibre

Roman-style

gnocchiwithrag•

SERVES6.HANDS-ONTIME

30 MIN,OVENTIME30 MIN,

PLUS CHILLING

MAKE

AHEAD

Makethegnocchiand

ragùupto2 daysahead

andchillseparately.

Continuetherecipefromstep3.

KNOW-

HOW

Roman-stylegnocchiare

madewithsemolinaand

traditionallyoven-baked.

NEXT

TIME

Servetheragùwithcooked

pastaorusea packof

ready-made potato gnocchi.

• 400mlwholemilk


• 50gbutter,cubed


• 100gfreshlygrated parmesan


• 200gsemolina


• 2 mediumfree-range
  eggs, beaten

fortheragù

• 1 tbspoliveoil


• 1 smallcarrot,grated


• 1 celerystick,finelychopped


• 450gBritishfree-range
  sausagemeat


• 500gjarpassata with onion
  andgarlic


• 3 tbspchoppedblackolives


• 3 freshbasilsprigs,
  stalkschoppedand
  leaves separated

1 Heattheovento200°C/180°Cfan/

gas6.Bringthemilktotheboilin

a largeheavy-basedpan,then

whiskinthebutterandmostofthe

parmesanuntilmelted.Slowlywhisk

in the semolina, being careful as the