Gnocchi Topped Spicy Sausage Pie

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What makes gnocchi better? Using it as a crispy topping to a spicy, meaty ragu of course. Top with cheese and you have a winner.


  1. Heat your oven to 200°C.
  2. Combine your ricotta, parmesan, eggs, flour and seasoning in a bowl. Place mixture in a large piping bag.
  3. Tie string across a two handled pan filled with salted simmering water. Pipe your gnocchi into the pan by pushing on the string when you want to release it. Simmer for 2 mins, or until your gnocchi rise to the surface. Pat dry and set aside.
  4. In a large saute pan, heat your olive oil over a medium heat. Add your onion and saute for a few mins until soft, then add your pepper and cook out for another 5 mins until soft. Add your chilli, garlic and rosemary and cook for another 2 mins.
  5. Tip your sausage meat into the pan and turn up the heat, cooking for a few mins until brown whilst breaking up with your spoon.
  6. Add tomato puree, cook out for a few mins before adding your remaining ingredients. Simmer for 20 mins until your sauce is reduced slightly and fragrant. Add your basil and stir to combine.
  7. Pour your sausage meat into a dish and top with mozzarella. Assemble your gnocchi on top and sprinkle with parmesan. 
  8. Oven bake for 25 mins until your gnocchi is golden, then sprinkle with basil and serve!