Gnocci with Leek and Sausage Ragu

This was really rustic and delicious. I usually cook with hot sausage, but the sweet was nice for a change- it went really nicely with the leeks. This only takes about 40 minutes to make, so not too bad for a weeknight (especially since the sauce is homemade!). I used mostly dried herbs, but I bet it would be amazing with all fresh.

The portions are a little small, but you can’t really expect otherwise for a pasta-type dish. One serving with a salad made a decent dinner for me.

1 28oz can whole tomatoes (I used plum)
1 T. olive oil
1/2 lb sweet Italian sausage, casing removed (about 3 links)
1 leek, cut into half moons
parsley, fresh to taste
marjoram, dried
basil, dried
1/2 tsp salt
1 pkg. gnocci
parmasean cheese

Add tomatoes and liquid to food processor. Pulse a few times to crush them. (You could also just buy crushed tomatoes, but i got a new food processor for Christmas, so you know that wasn’t happening!)

Heat oil in large a skillet. Crumble in sauage. Break up as well as you can with a spoon. Cook through, and remove to a plate (leave the fat in the pan).

Add leek and spices (to taste) and cook until soft.

Add sausage, salt and tomatoes. Reduce heat to low. Place lid on pan slightly askew (so some steam will escape and let it reduce). Cook 30 minutes. Remove cover and cook an additional 10 minutes.

Meanwhile, cook gnocci according to package directions. Drain and stir into sauce. Topp with grated parmasean.

1/6 of the sauce is 200 calories. Total calorie count will depend on your brand of gnocci, but mine came to 6 servings at 320 calories apiece.

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