Gnocchi with Sausage & Leek Ragu

Gnocchi with Sausage & Leek Ragu
Photo by Scott Phillips


  • 1 tsp. chopped fresh marjoram
  • 1 large leek (white and light-green parts only), trimmed, halved lengthwise, rinsed well, and cut crosswise into thin half-moon slices (about 1-½ cups)
  • 1 tsp. chopped fresh thyme
  • ½ tsp. kosher salt; more to taste
  • 1 tsp. minced garlic (about 1 medium clove)
  • Kosher salt
  • 1 recipe Potato Gnocchi
  • + 6 more ingredients
    • Freshly ground black pepper
    • 28-oz. can whole peeled tomatoes (preferably San Marzano)
    • 2 tsp. chopped fresh flat-leaf parsley
    • ½ lb. sweet Italian sausage (about 2 links)
    • 3 Tbs. extra-virgin olive oil
    • 1 cup freshly grated Parmigiano-Reggiano (optional)

Put the tomatoes and their juices in a food processor and pulse 4 or 5 times until the tomatoes are crushed but not completely puréed. Remove the sausage from its casing and tear the sausage apart with your hands into coarse pieces. Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-h...

View full recipe at Fine Cooking


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