Tuscan sausage and fennel ragù with gnocchi recipe

Heat 1 tbsp oil in a large sauté pan over a low heat. Add the onion and garlic and fry for 8 minutes until soft, then remove to a bowl. Increase the heat, add the remaining oil and fry the sausages until browned all over (don’t worry if their skins come off). Stir in the fennel seeds and chilli and cook for 2 minutes.

Return the onion and garlic to the pan, then add the wine and bubble for a few minutes until evaporated. Stir in the passata and season well. Simmer for a further 5 minutes until the sausages are cooked through and the sauce has thickened.

Meanwhile, bring a large pan of salted water to the boil. Add the gnocchi and cook until they rise to the surface. Drain and add to the sausage ragù. Spoon among plates, sprinkle with parsley and serve.