Spicy N’duja Ragu with gnocchi – Mustard At Home

Name: Spicy N’duja Ragu with gnocchi – Mustard At Home
Ingredients: 600g Mustard At Home Salsiccia Ragu, defrosted; 2 250 g bags of gnocchi; 8 Hispi cabbage leaves, roughly chopped; Zest of half a lemon; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon pumpkin seeds; 4 tablespoons olive oil; Parmesan or Pecorino cheese to grate over finished dish; Salt and cracked black pepper for seasoning; Place the pumpkin seeds onto an oven tray and lightly toast at 180°C for 4 - 5 minutes.; Add the blitzed ciabatta bread and drizzle over the olive oil. Carefully mix and place back in the oven for a few minutes to toast the breadcrumbs.; Place the toasted ciabatta breadcrumbs and pumpkin seeds in a bowl and add lemon zest, chopped parsley and season with a little salt and cracked black pepper.; Place a large pot of water on the stove and bring to the boil. Add the roughly torn hispi cabbage leaves and blanch for 2 minutes. Remove with a slotted spoon and set aside.; Empty the Mustard At Home Salsaccia Sauce into a large flat frying pan and bring to a simmer.; Add the blanched hispi cabbage leaves to the sauce and carefully stir to combine and coat the gnocchi.; Divide between 4 bowls and sprinkle over the ciabatta crumbs and pumpkin seeds.; Finish with a generous quantity of grated Parmesan cheese and serve.

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Spice up your next cooking adventure with some tasty N’duja, a piquant spreadable sausage originating from the southern part of Italy, known as Calabria. N’duja is a peppery combination of pork...

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Ingredients

600g Mustard At Home Salsiccia Ragu, defrosted
2 250 g bags of gnocchi
8 Hispi cabbage leaves, roughly chopped
Zest of half a lemon
1 tablespoon chopped fresh parsley leaves
1 tablespoon pumpkin seeds
4 tablespoons olive oil
Parmesan or Pecorino cheese to grate over finished dish
Salt and cracked black pepper for seasoning
Place the pumpkin seeds onto an oven tray and lightly toast at 180°C for 4 - 5 minutes.
Add the blitzed ciabatta bread and drizzle over the olive oil. Carefully mix and place back in the oven for a few minutes to toast the breadcrumbs.
Place the toasted ciabatta breadcrumbs and pumpkin seeds in a bowl and add lemon zest, chopped parsley and season with a little salt and cracked black pepper.
Place a large pot of water on the stove and bring to the boil. Add the roughly torn hispi cabbage leaves and blanch for 2 minutes. Remove with a slotted spoon and set aside.
Empty the Mustard At Home Salsaccia Sauce into a large flat frying pan and bring to a simmer.
Add the blanched hispi cabbage leaves to the sauce and carefully stir to combine and coat the gnocchi.
Divide between 4 bowls and sprinkle over the ciabatta crumbs and pumpkin seeds.
Finish with a generous quantity of grated Parmesan cheese and serve.