ITALIAN RAGU & GNOCCHI

The Ragu.

250g Italian style sausage

3 tbsps olive oil
1 small carrot (finely diced)
1 rib of celery (finely diced)
1/2 tsp fennel seeds
1 small red onion (finely diced)
1 clove of garlic (grated)
1 sprig of rosemary
1000ml Italian red wine
400g chopped good quality tomatoes
1 tbsp tomato purée
200g vegetable stock

Method.

Take the sausage out of the casing and put 2 tbsp olive oil into a heavy-based pot or pan, brown the sausage well and place onto a plate on the side.
Now add another tbsp of oil into the pot add the carrot, celery and onion cook over medium heat for ten minutes.
Now add the garlic, rosemary and return the sausage meat to the pot followed by red wine increase the heat until reduced.
Add the fennel seeds, stock, tomato purée and chopped tomatoes, bring to high heat and simmer for 20-30 minutes before serving.
Season well.

Parmesan Gnocchi

250g potatoes, peel and diced

1 egg yolk
40g plain flour
40g potato starch 
1 tbsp  Parmesan (grated)
1 tbsp flat parsley(chopped)
Salt & pepper

Method.
1. Place the potato into cold water and bring to a gentle boil, simmer for 20 minutes until cooked, drain & steam cook.
2. When potatoes are cool mash well now add eggs, cheese, parsley & both flours season well.
3. Bring a pot of seasoned water to a high boil, drop the gnocchi into the water and watch rise to the top and cook for 1 minute and then cool well.

4.place a nonstick pan onto a medium-high heat and fry the gnocchi in pan 1 minute on each side until golden.

Sicilian Tomato Pesto.
Serves 2-4

175g sundried tomatoes
1 Garlic clove
10g raisins
1 red chilli
1/4 Lemon (juice)
30g Toasted blanched nuts
15g Basil leaves
10g Parsley leaves
40ml Olive oil
35g Parmesan (finely grated)

Method.

Blend the tomatoes and drain off the juice, now add the remaining ingredients into the clean jug and blend until rustic in texture, taste and season well.
Top the flatbreads with pesto and toast under a grill until warm.