Ingredients

The following ingredients have 4 Servings
  • 12 oz potato gnocchi (Fresh, frozen or shelf-stable )
  • 1/2 lb. fresh chorizo sausage (loose or removed from casing)
  • 1/2 lb. ground pork (or fresh pork sausage removed from casing)
  • 1 Tbsp olive oil
  • 1/2 small yellow onion (diced)
  • 1 small carrot (peeled and diced)
  • 2 cloves garlic (finely chopped)
  • 1 1/2 Tbsp tomato paste
  • 1/2 cup dry white wine
  • 28 oz canned whole tomatoes ( - tomatoes only (without juice), hand crushed OR About 1 3/4 cups crushed tomatoes)
  • 1 medium bay leaf
  • 1 Tbsp sugar
  • 2 cups chicken stock
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • 1 1/2 tsp fresh oregano leaves (minced, plus more for serving)
  • Additional grated Parmesan
  • Chopped fresh oregano leaves
  • Crushed red pepper flakes

Instruction

  • Heat a skillet on the stovetop over medium heat. Add the chorizo sausage and pork. Cook, breaking up with the edge of a spoon, until cooked through and lightly browned. Remove to a plate. Spoon off and discard any fat in the pan.
  • Add 1 Tbsp olive oil to the same pan. Still over medium heat, add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic and cook, stirring, an additional 1 minute. Add the tomato paste and stir to combine. Allow to cook, stirring, 1 minute. Add the wine and allow to simmer until the wine is almost completely evaporated, about 2 minutes. Add the hand crushed tomatoes (without the juice), the bay leaf, sugar and chicken stock. 
  • Return the browned meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes, until reduced an thickened.
  • Meanwhile, boil a large pot of salted water and cook gnocchi according to package directions. Drain and set aside.
  • When chorizo sauce is reduced, stir in 1/4 cup Parmesan cheese and minced oregano leaves. Season with salt and pepper, to taste.
  • To serve: Combine the cooked gnocchi with the chorizo sauce in a large bowl. Garnish with additional Parmesan, fresh chopped oregano leaves and red chili flakes, if desired.