A dish as indulgent as it is simple. This one's a twist on Nigel Slater's gnocchi with herbs, ricotta & pickled walnuts. We present: gnocchi & wholewheat penne with Toulouse sausage, pancetta, ricotta, herb oil, parmesan & focaccia.
Wholewheat penne 400-500g
Toulouse sausages 6-8
Pancetta 100g, cut into tiny cubes
Ricotta 4-5 heaped tbsp
Parmesan 30g, grated
Basil 8-10 leaves
Olive oil 150ml
How to cook
Lightly brown Toulouse sausages & pancetta, as you cook the wholewheat pasta & gnocchi in lightly salted water.
Prepare herb-infused olive oil, mixing parsley, chives, basil, & tarragon in a blender with the oil. Blitz to a rough, luminously green paste.
Serve your pasta & gnocchi with a Toulouse sausage or two (cut into smaller bits), a scatter of pancetta, a spoonful of ricotta, parmesan shavings, a tear of focaccia & drizzle it all in fragrant herb-infused oil.