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It’s always nice to come across this kind of recipe. You know the ones that have minimal ingredients, minimal preparation but are super delicious and leave you feeling like you’ve just had a big warm hug.

Our Truffled Pork & Porcini Sausages are the star here, they really do elevate this dish. We’ve tried using different sausage flavours with good results but for stand out, tasty deliciousness – the Truffled Pork & Porcini sausages are a must!

Make sure you use an oven proof fry pan. This recipe begins on the stove top and then progresses to the oven to turn the mozzarella golden and oozy.


500g packet fresh gnocchi
4 x Truffled Pork & Porcini Sausages (order online)
1 tbsp olive oil
1 tsp chilli flakes
2 garlic cloves, crushed
2 x 400g can crushed tomatoes
1 cup fresh or frozen peas
125g fresh mozzarella or bocconcini
30g parmesan cheese, finely grated

Oven proof fry pan


Preheat grill to high.

Bring a large pot of salted water to the boil. Cook gnocchi according to packet instructions. Drain & set aside.

Heat the oil in a large frying pan over a medium heat. Squeeze the sausages out of their skin and into the pan. Using a spoon, break up the meat and cook over a medium to high heat for approximately 4-5 mins or until browned.

Add the chilli flakes and garlic to the sausage meat, stir until fragrant. Add in the tins of the tomatoes and stir to cook for a further 2-3 mins. Season with salt and pepper to taste. Sometimes it needs a teaspoon or two of sugar to balance the acidity of the tomatoes.

Stir the frozen peas and gnocchi through the sausage mixture.

Tear the mozzarella into pieces and scatter over the top along with half of the parmesan. Place under the hot grill and grill for 2-3 mins or until the cheese is golden and melted.

To serve, sprinkle with the remaining parmesan.